Lemon & Lavender Cake
Lavender in cooking poses a bit of a problem, how do you capture that background flavour and smell, the one that transports you to a summer's day in Provence without it tasting like soap?
Some people will recommend you stay away from the dried lavender you buy to make your house smell nice and stick to products like Lavender essence paste. This however is much harder to find. I think dried lavender works wonderfully as long as you grind it up a bit so you aren’t biting into a mouthful of petals.
Combining it with lemon and yoghurt make this cake sticky, subtle and utterly delicious. The icing should be extremely sharp and lemony.
FOR THE CAKE:
250g caster sugar
1 tablespoon dried & crushed lavender
175g plain flour
½ teaspoon baking powder
½ teaspoon baking soda
pinch of salt
2 large eggs
250g Greek yogurt
125ml rapeseed oil
- Finely grated zest & juice of 1 lemon
1 egg white
200g icing sugar
- juice of 1 lemon
Preheat the oven to 180°C
Crush the lavender in a pestle and mortar and in a large bowl mix through with the caster sugar. Add the baking powder, bread soda and salt with the Flour and whisk to combine.
Mix eggs, yoghurt and rapeseed oil and pour into the dry ingredients, stirring well. Add lemon zest and juice.
Pour the mixture into a lined and buttered cake tin.
Bake for roughly 50 minutes.
Turn the cake out and allow to cool on a wire rack.
Mix the icing sugar and lemon juice in a bowl and whisk to create the icing, add egg white to loosen the mixture up until it is quite runny and pourable. Spoon this over the top of the cake until it covers the top and starts to drip down the sides.
Arrange some dried lavender sprigs on the top as decoration.