I love this time of year. In the garden produce is growing and flowers are coming into bloom. One of our favourite flowers has to be lavender. Not only does it smell amazing and look beautiful but it also goes perfectly in bakes. In the past I have usually paired lavender with lemon and my Lemon and Lavender Cake has always been a huge success! But this time I wanted to try something different and was delighted with the results.
This is what I did...
150g baking spread
150g golden caster sugar
150g self raising flour
2 tbsp honey
1 tbsp lavender flowers
50g icing sugar
Pre heat the oven to 180C
1 - Place the baking spread and golden caster sugar in a mixing bowl and mix until light and creamy
2 - Add the eggs one at a time along with a little flour to prevent curdling
3 - Mix in the remaining flour along with the honey and the lavender flowers
4 - Beat until you have a smooth cake batter
5 - Pour the mixture into a lined and greased loaf tin and place in the centre of the pre heated oven and bake for 35 - 40 minutes or until thoroughly baked
6 - Once completely baked remove from the tin and allow to cool completely on a cooling rack
7 - Once cool place the icing sugar in a bowl and add one to two teaspoons of water and mix into a paste
8 - Drizzle over the cake and decorate with lavender
This is such a lovely, light cake that is full of the flavour of summer. If you use lavender from your garden it is always good to remember that if the flowers have dried the flavour becomes stronger so adjust the amount that use use accordingly.
Do you use lavender in food? What is your favourite way to use it?
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