Lavender Hill Bakes: Lavender and Honey Cake
Posted on 08 September 2015
Who knew that Lavender was so perfect to cook with? I have always been rather sceptical, however after baking this rather wonderful honey and lavender cake I have been converted - I was always worried that the Lavender would taste rather bitter. Nevertheless by the mixture being yoghurt based it makes the cake lovely and moist.
Lavender and Honey Cake Recipe:
- 300g Granulated Sugar
- 3/4 Tablespoon dried Lavender
- 175g Plain Flower
- 1/2 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 2 Large Eggs, lightly beaten
- 250g Greek Yoghurt
- 125ml mild Olive Oil (or 75mlI didn't add the full quantity)
- Finely grated zest of 1 lemon, plus 1 tabelspoon of juice
- Icing sugar
- Drop of lemon juice
1. Heat the oven to 180C/fan or 160C/mark 4.
2. Put the sugar and lavender into a magi mix and mix until the lavender has broken down.
3. Sift in the flower, baking powder, baking soda and salt into a bowl. Add the Lavender sugar.
4. In a jug, mix together the eggs with the yoghurt and oil.
5. Make a well in the centre of the dry ingredients and gradually poor in the wet ingredients, stir as you go.
6. Add the lemon zest and juice - be careful not to over mix.
7. Pour into a greased lined tin (20cms diameter and 6cms deep) and bake for 55 minutes, or until the cake is coming away from the sides and a skewer comes out clean.
8. Turn out the cake, peel off the paper and set on a wire rack to cool.
9. For the icing poor in the icing sugar and add a drop of lemon juice and a drop of water. Stir until your icing reaches the consistancy you want and then drizzle over the cool cake.
10. Place a couple of lavender sprigs on top and enjoy!