Recipe courtesy of AllSpicer Anna, who is a big, big Game of Thrones fan. She says that these are Sansa’s favorite cakes.
4 Tbsp Lavender flowers (You can use more depending on your taste)
1/2 Cup granulated sugar (plus more for dusting)
2 eggs, whites and yolks separated
3 Tbsp plus 1 tsp all-purpose flour
Pinch of salt
2/3 Cup buttermilk
2-1/2 Tbsp lemon juice (fresh is best)
Zest of 1 lemon (Our lemon zest is dehydrated and coarsely ground. Still replete with citrus oils, this lemon zest is stronger than fresh peel – use perhaps one-third the called-for amount in your recipes – perhaps 1 tsp instead of 1 Tbsp fresh).
Preheat oven to 300 degrees, while you coat 6 individual 4oz ramekins with butter and sugar. Sprinkle the bottoms of the ramekins with lavender flowers. Set aside.
Separate the eggs, and beat egg whites with a whisk on high speed until they form soft peaks. Set egg whites aside. In a separate bowl, sift together the dry ingredients: sugar, flour, and salt. Set aside.
Using a mixing bowl and a mixer with a whisk attachment, combine the buttermilk, lemon juice, egg yolks, and lemon zest. Once the batter is smooth, gradually add the flour mixture.
Using a wooden spoon or spatula, gently fold the egg whites into the lemon batter, being careful not to “de-fluff” them. This takes some time, stick with it. The resulting mixture will be lumpy, and that’s okay.
Fill a medium size pot with water and bring it to and almost boil.
While the water heats, divide the batter amongst the prepared ramekins. Arrange the batter-filled ramekins in a deep casserole dish. Fill the dish with the boiling water until it comes half way up the outsides of the ramekins (this helps them bake evenly).
Cover the ramekin-filled casserole dish with tin foil and bake in the preheated oven for 25 minutes. Remove tin foil and bake an additional 15-20 minutes, or until the cakes are firm and slightly browned.
Remove from the oven and allow to cool.
To plate, place a dessert-sized plate on top of a single ramekin and flip it over. Tap lightly and they should slide right out! For an added kick, drizzle with your favorite flavored balsamic. I usually go with pomegranate or lavender!
Adapted from official Game of Thrones Production Blog.
Tips from AllSpicer Anna:
(I learned only after royally destroying my first batch):
Buy buttermilk. Don’t try to sour your own. It won’t work in this case.
If you don’t have ramekins, use a muffin tin. It will make more because the cups are smaller but everything else is the same.
Fill the pan with water after you’ve placed it on the oven rack. Almost-boiling water is still pretty hot.
If you let the cakes cool in their water bath, they slide out easier!