Lemon and lavender cake
SERVES
8
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
40
MINUTES
CUISINE
COURSE
IEC-recipe-root
Method
Pre heat your oven to 180°C and line a 2 lb loaf tin with parchment.
Allow the lavender to soak in the milk and set it aside while you make the batter.
Sieve the bread soda and baking powder into the flour. Stir in the sugar and lemon zest until combined.
Beat the eggs, butter and yoghurt and then mix this into the flour.
Add in the milk and lavender and mix everything until a smooth batter is formed.
Scoop the mixture into the prepared tin. Bake for 40 minutes or until a skewer comes out clean. Once cool enough to handle place on a wire rack until cold.
Spoon the syrup from the candied lemons onto to the top of the cooled cake, lay the slices on top and a sprinkling of lavender flowers.
Ingredients
2 tbsp milk
2 tsp fresh edible lavender flowers or 1 tsp dried edible lavender flowers
½ tsp bread soda
½ tsp baking powder
250g plain flour
120g golden caster sugar
zest of 3 lemons
2 eggs, lightly beaten
100g butter, softened
200g natural yoghurt
To decorate:
slices of candied lemon, and 1 tbs of the syrup
2 tsp lavender flowers
Method
Pre heat your oven to 180°C and line a 2 lb loaf tin with parchment.
Allow the lavender to soak in the milk and set it aside while you make the batter.
Sieve the bread soda and baking powder into the flour. Stir in the sugar and lemon zest until combined.
Beat the eggs, butter and yoghurt and then mix this into the flour.
Add in the milk and lavender and mix everything until a smooth batter is formed.
Scoop the mixture into the prepared tin. Bake for 40 minutes or until a skewer comes out clean. Once cool enough to handle place on a wire rack until cold.
Spoon the syrup from the candied lemons onto to the top of the cooled cake, lay the slices on top and a sprinkling of lavender flowers.
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