Surely this would be good in a cake, I thought after tasting a lavender marshmallow and discovering that it was one of the most sublime flavours I've come across. It's floral without being cloying and it's an unusual, intriguing flavour in a cake. The sharpness of lemon drizzle balances out sweetness of the lavender.
Ingredients
For the cake175g flour
1 heaped tsp baking powder
1 tsp vanilla sugar
150g butter
150g caster sugar
3 eggs, beaten
Grated zest of 2 lemons
4-5 drops lavender oil
2 tbsp dried lavender
For the drizzle
Juice of 1 1/2 lemons
100g sugar
Juice of 1 1/2 lemons
100g sugar
For the icing
1 cup icing sugar
Juice of 1/2 lemon
1 cup icing sugar
Juice of 1/2 lemon
2 tsp dried lavender
2 tsp dried rose petals
Method
Turn the oven on to 160C.
Mix the flour, baking powder, lemon zest, lavender buds and vanilla.
Cream the butter and sugar til light and fluffy.
Add the lavender oil and beat well.
Add the beaten eggs a little at a time
Add 1/2 the flour mixture bit by bit, then fold in the rest
Add a little milk if the mixture is too dry or too thick.
Mix the flour, baking powder, lemon zest, lavender buds and vanilla.
Cream the butter and sugar til light and fluffy.
Add the lavender oil and beat well.
Add the beaten eggs a little at a time
Add 1/2 the flour mixture bit by bit, then fold in the rest
Add a little milk if the mixture is too dry or too thick.
Bake for ca 40 mins.
Meanwhile boil up the sugar and lemon juice to make a light syrup.
Once baked turn the cake out, prick the bottom profusely and pour the drizzle over. Leave to cool.
Mix the icing and lemon juice and pour over. Decorate with dried lavender and rose petals.
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