Back to the recipe for this lovely cake...a combination of lavender and lemon scents with the lemon being the stronger sibling in this case. You will need a bundt shaped tin of you want to make a cake this shape but to be honest any tin would suit, loaf, round or square will do just as well. Many thanks to Vanessa Kimbell who has let me share this recipe from her book Prepped.
160g soft margarine
2 large free range eggs
175g sifted SR flour
175g golden caster sugar
1 heaped tsp dried culinary lavender
pinch of sea salt
grated zest of one lemons
3 tbsp lemon syrup - to feed the cake
for the icing
about 10 tbsp sifted icing sugar
juice of 2 lemons
Grape coloured gel food colouring
lavender coloured sugar, fondant flowers and leaves to decorate
1. I started by infusing the dried culinary lavender in some warmed milk first. Just warm the milk in a saucepan add the dried lavender and leave to steep for about and hour. Then drain through a sieve, leaving the lavender behind. Let the milk cool.
2. Grease a bunt tin thoroughly or use a cake release spray, and pre heat the oven to 180C fan.
3. Put the eggs and sugar in a bowl and beat with an electric mixer for a few minutes. Add the lemon zest and the margarine and mix well.
4. Add the flour, lavender milk and salt and mix very gently until the batter is smooth.
5. Pour the batter into the bunt tin and bake in the oven for about 45 minutes.
6. When the cake is cooked and in the bunt tin and still warm prick it with a cocktail stick and drizzle lemon syrup all over the cake, allow this to soak in.
7. Turn out the cake by inverting it onto a plate.
8. Once the cake has cooled completely, make the icing with the lemon juice and sifted icing sugar. I used a grape gel food colouring to make it the shade of lavender I wanted. You need the smallest amount to get this colour.
9. To decorate I added some white flowers and green leaves I had made out of fondant icing and cutters. I gave it a sprinkle of lavender coloured sugar to finish it off.