Lavender cake

Name: Lavender cake
Ingredients: 175 g/6 oz/¾ cup unsalted butter, softened, plus extra for greasing; 175 g/6 oz/scant 1 cup caster (superfine) sugar; 3 eggs; 175 g/6 oz/1½ cups self-raising (self-rising) flour; 15 ml/1 tbsp fresh lavender florets or dried culinary lavender, roughly chopped (see Cook’s tip); 15 ml/1 tbsp fresh lavender florets or dried culinary lavender, roughly chopped (see Cook’s tip); 2.5 ml/½ tsp vanilla extract; 30 ml/2 tbsp milk; 50 g/2 oz/½ cup icing (confectioners’) sugar, sifted; fresh lavender florets, to decorate

Preparation info

Serves
8

Difficulty
Easy

Appears in

Cakes

By Ann Nicol

Published 2014

About

The delicate flavour and fragrance of lavender makes a delightful addition to cooking and is most suitable for sweet baking. Make this scented moist cake for tea on a summer’s day using fresh lavender, or dried culinary lavender. This cake will keep for up to three days in an airtight tin.

Ingredients

175 g/6 oz/¾ cup unsalted butter, softened, plus extra for greasing
175

Cake
Vegetarian
Summer

Method

Preheat the oven to 180°C/350°F/Gas 4. Grease and flour a 20cm/8in round deep cake tin (pan).
In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating thoroughly between each addition.
Sift in th