Along the Grapevine

Lavender Honey Babas



F0r Angie’s First Fiesta Friday challenge calling for a recipe using yeast and a herb, I have made one of my favourite desserts with some modifications. The cake is a recipe I have used many times for baba au rhum, but decided a spring version was called for, using the flavour of lavender, sweetened with honey and made pretty with wild flowers of the season.  The lavender is from my garden, and the foraged flowers are from my lawn/fields. For the lavender infused sugar, simply mix dried lavender with sugar and allow to stand at least a week. If you have lavender infused honey, that would work too.



Babas are easy  to make – really just a cake with yeast which gives it a spongy texture, perfect for soaking up any syrup you choose to use, although you will be hard pressed to find a recipe calling for anything other than the rum syrup traditionally used. There is no kneading involved, and the rest times are short – around 20 minutes. The syrup can be made in advance, but should be heated before drizzling over the hot babas. The batter filled 6 individual moulds and one small bundt pan, but you can also do all in one big pan or about 12 individual ones.



Lavender Honey Babas

  • Servings: 12
  • Difficulty: easy
  • Print


4 tsp yeast

2 cups bread flour

2 tsp sugar

1 stick or 1/2 cup butter, melted

1/3 cup milk

1/2 tsp salt

Mix all the ingredients together. You will have a cake-like batter. Let it rest, covered with a tea towel for twenty minutes (more or less depending on the temperature of your kitchen). The batter should look spongey when you stir it. Stir it thoroughly to get rid of all the bubbles. Fill the mould/s about half full, cover with plastic wrap and allow to rest for another 20 min. They will have doubled in size by this time.

Bake in a 350 F. oven for fifteen to twenty minutes, depending on the size of the moulds, and 30 min. if using one bundt pan. They should be golden in colour and feel cooked to the touch.

Remove them from the pans and pour syrup over them, slowly, allowing the syrup to soak into the cakes. Scoop up any that runs off and reapply it to get as much syrup into it as possible. When cooled, sprinkle with more lavender sugar, garnish with whipped cream to which lavender sugar has been added and, if you like, wild edible flowers as available or preserved flowers.

Lavender Honey Syrup

1 cup liquid honey

1 cup sugar syrup (made by 2 parts sugar to 1 part water)

3 tsp finely ground lavender-infused sugar

Just before the babas are baked, heat the honey, syrup and sugar.




Fiesta Friday Badge Button I was featured

Author: Hilda

I am a backyard forager who likes to share recipes using the wild edibles of our area.

27 thoughts on “Lavender Honey Babas

  1. Your cakes look so tender, Hilda! What a great submission for the FF Challenge!


  2. Looks so stunning, Hilda! A perfect entry for FFC1. 😉


  3. Hilda, your little Baba au Rhum look very tempting with the flavor of lavender. I love this recipe, I use orange water blossom instead of Rhum for my Baba !


  4. wow those looks fabulous yum!


  5. Wonderful choice for FFC#1! Looks gorgeous and a fabulous twist with the lavender!


  6. Oh Hilda, these little babas are beautiful! They sound delicious, too. You’re setting the bar high for the challenge!


  7. they look so lovely! love the addition of lavender, I can almost smell it.


  8. Your babas are gorgeous, Hilda!! I love the idea of them being infused with lavender and I adore the spring flowers you have decorated them with. I also want to say that i learn so much from you, Hilda! I never even knew that you could make cakes with yeast. I thought it was only for bread and buns! But hey, now I know! 😀


  9. Thanks so much for your comments. Glad to know that some of my experiments are of interest to some of my readers. What I love about blogging is not only sharing what I am enthusiastic about, but all the things I learn from other bloggers like yourself. Today happens to be the first anniversary of my blog, and when I think of what I have learned from my blog pals, it is something I never anticipated one year ago.


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  11. Oh Hilda this recipe is adorable! Love the adding of lavender in the honey sauce!


  12. Thank you for your participation to the challenge Hilda…. I love that you have prepared something sweet, and the association of lavender and honey is something I really want to try. This is a beautiful recipe 🙂


  13. Thank you Catherine, and thank you for co-hosting this challenge.


  14. Lavender and honey, what a great combination of flavours. Thanks for sharing!


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  16. Hilda- so nice to see something sweet at the FF challenge. The cakes look so fluffy and moist with that honey lavender syrup!


  17. Ingenious, Hilda, as always! 🙂


  18. Beautiful, Hilda! These cakes look so moist and fluffy. I never even thought to make a cake for the yeast and herbs challenge, but now you have me thinking I should try!


  19. Thanks. It is a good basic yeast recipe – almost any flavoured syrup would be good with it.


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  21. Thank you for sharing this. Another egg-free option for our family. And it looks fantastic.


  22. I don’t know how I missed this Hilda. Gorgeous and congratulations to get featured in FF challenge#1.


  23. Hilda, the touch of lavender is such a lovely addition to your non-rum babas 🙂


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