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Can I use fresh lavender instead of dry lavender for baking a chocolate lavender cake?

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4 answers 13637 views
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francesca gilberti

Francesca is the former Assistant Editor of food52 and believes you can make anything out of farro.

added almost 7 years ago

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.

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boulangere

Cynthia is a trusted source on Bread/Baking.

added almost 7 years ago

Agree. I'd process the flowers with whatever sugar called for before proceeding. And be sure the blossoms are organic.

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added almost 7 years ago

Thank you for the fast response - this is awesome!!

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