Can I use fresh lavender instead of dry lavender for baking a chocolate lavender cake?
Francesca is the former Assistant Editor of food52 and believes you can make anything out of farro.
That should be fine -- I would increase the quantity however, as the dried stuff has a much more potent flavor. And, perhaps, mortar-and-pestle it a bit so it releases its oils.
Amanda is a co-founder of Food52.
The rule of thumb with converting fresh herbs and dried herbs is 2 to 1. If a recipe calls for 1 teaspoon fresh herbs, then use 1/2 teaspoon dried (and vice versa).
Cynthia is a trusted source on Bread/Baking.
Agree. I'd process the flowers with whatever sugar called for before proceeding. And be sure the blossoms are organic.
Thank you for the fast response - this is awesome!!
A fruity, frozen spin on a classic.
A bananas frozen daiquiri.
Community Picks: Lettuce-Free Salad
All you need for Memorial Day.
Cast your vote!
Grind it real good.
Please enter a valid email address.
Well played. You deserve a cookie.
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.