Lavender Cake

You must try this lavender cake… a beautiful rich Madeira style sponge subtly perfumed with lavender that adds almost a spiced note, very pleasing indeed!

Lavender Cake

Preparation time 10 mins Baking time 1 hour 30 mins Serves 8-10 For the cake:

• 250g butter, softened
• 250g caster sugar
• 1½ tsp lavender
• 5 eggs, medium
• 180g plain flour
• 60g self raising flour
• 2 tbsp milk

For the icing:

• 125g icing sugar, sifted
• 1-2 tbsp water
• Lavender to decorate

Method:

1. Pre-heat the oven to 160˚C/140˚C fan/ gas mark 3 and prepare a 7” round x 3” deep cake tin by lining the base and sides with baking paper.
2. Cream together the softened butter and sugar until light and fluffy. Add the lavender and beat well to combine. Add the eggs one by one beating well after each addition.
3. Sift in the flour and fold in using a spatula or metal spoon. Stir through 2 tbsp milk and place the mixture into the prepared tin. Roughly level the top with the back of a spoon and bake in the oven for between 1 hour and 1 hour 30 mins until lightly golden on the top and when tested with a skewer the cake is fully cooked through (the skewer will come out of the centre of the cake clean if cooked). Remove from the tin and allow to cool fully on a wire rack.
4. Once cooled prepare the glacé icing.  Add the water to the sifted icing sugar a little at a time and mix until fully combined. Pour the icing slowly over the top of the cake and encourage to the edges using a knife. Add a couple of sprigs of lavender to decorate. Serve.

TIP: * The cake will keep for a week in an airtight container and can be frozen, un-iced, for up to three months. * If you do not have any lavender in your garden culinary lavender can be found with the herbs and spices section in the supermarket. (Brand: Bart’s, stocked by Waitrose)