Lavender Pear Tea Cakes

There is always lavender growing in Linderhof's garden and in June, when it is in full bloom, we harvest it -- some is used to make wands or bottles while some buds are dried to sew into sachets and some is kept for culinary uses.
In August, when the heat of summer keeps of out of the garden, it is a joy to be inside in the breakfast room -- where we can still see the garden but the temperature is cool.

And we like to invite friends over to share this time in the garden with us. Over a cup of tea and a lavender pear tea cake. The original recipe called it a cupcake but since it seems to be consumed only at tea, I've changed the name!

I love to cook with herbs in both sweet and savory dishes. This tea cake was the perfect nosh for afternoon tea. I had company, of course, and gifted each guest with a lavender wand. And our tea -- a French pear tea.

The recipe for the tea cakes/cupcakes came from a dear friend, Mary, whom I met on another board. She was one of my first exchange partners and sent me a darling pillow for Valentine's which I use every year and think of her. But besides the pillow and the friendship, she shared this recipe and it is good. With culinary lavender in the crock and pears coming on soon. It is a must do tea cake for fall. And, of course, I've added dear Mary's name to the recipe -- so I'll always know from where it came.

Mary's Lavender Pear Tea Cake

2 3/4 cup flour
1 1/2 t. baking soda
pinch of salt
2 sticks of lavender butter (see below)
2 c. sugar
3 eggs
1 t. vanilla
3 medium sized pears (peeled and finely chopped (or grated)
1 c. champagne (not having a bottle of champagne open, I used club soda)

Sift flour, baking soda and salt. Set aside. Cream butter and sugar until well mixed and airy.
Add eggs, one at a time, making sure each is fully incorporated before adding the next. Slowly add in flour mixture a little bit at a time until it is fully incorporated. Stir in vanilla and champagne. Stir in pears. Fill cupcake liners 3/4 full. Bake at 350 degrees for 20 minutes or until top bounces back when touched.

Lavender Butter:

Add 2 teaspoonful culinary lavender to each stick of softened butter, mix well and roll in saran wrap. Refrigerate overnight.

NOTE: This makes 24 to 30 cupcakes.

Please join Gollum for her Foodie Friday -- it's always fun to see what everyone has cooked up this Friday!