Lavender Cake

It’s one I have done before, as you can see on my pictorial frieze above…. I thought at the time it would be hit or miss, an acquired taste, but no, half of it went in one sitting…. No different 2 years later!



  • 175g unsalted butter, at room temperature
  • 140g caster sugar
  • 3 eggs
  • ½ tsp bicarbonate of soda
  • 175g self-raising flour
  • ½ tbsp dried culinary lavender, roughly chopped (double if fresh)


  • 30ml milk
  • ¼tsp lavender extract



  • Preheat oven to 180°C/160°fan/ Gas 4 and lightly grease a 8″/20cm round cake tin
  • Cream the butter and sugar in a large bowl until light and fluffy
  • Add the eggs, one at a time , between well in between, and don’t worry if it looks curdled


  • Add the sifted soda and flour to the mixture


  • Fold in by hand with the lavender, dried and extract, and the milk


  • Spoon the mixture into the tin and smooth the top level


  • Bake for 50mn to an hour, until a skewer comes out clean and golden
  • Leave to cool for 5mn before turning out on to a wire rack to go cold


For the topping: some icing sugar mixed with a little milk and a tiny amound of purple food colourant



Belgian Waffle

Or to be more precise: from Liege as we call them “Gaufre Liégeoise” here…. I hadn’t done them in a long while and I fancied a change from pancakes…. Apologies for the lack of pictures at the beginning but I wasn’t thinking about my blog whilst making them….


Ingredients: Makes 18

  • 550 g plain flour
  • 15g vanilla sugar
  • pinch of salt
  • 3 eggs, lightly beaten
  • 330ml lukewarm milk
  • 1 ½ sachet fast action/ easy blend yeast
  • 225g melted butter
  • 100g pearl sugar ( I didn’t have any and still tasted perfect)


  • Mix together the flour, sugar and salt
  • Make a well and add in the eggs
  • Mix the yeast into the milk and fold into the above mixture, the batter becomes quite compact
  • Leave for 30mn, at room temperature away from draught (you won’t see much difference at this stage)
  • Add the melted butter, a little at a time and well incorporated ( not easy) with a spatula
  • Add the pearls if you have them
  • The batter will loosen a little. Let it rest for at least 30mn to an hour. It will double in size and become very “elastic”


  • Warm up your waffle iron and spoon a little in the middle, don’t try to spread it


  • Close your iron but don’t lock it as it will rise quite a bit to form that “belgian” look



  • YOU MUST: Enjoy warm! jam, chocolate, sugar, etc….

Orange and Banana Bundt Cake

As you will already have guessed, banana cake is a firm favourite… could do it in my sleep so it was high time to revamp it a little: in comes oranges!



  • 125g unsalted butter, at room temperature
  • 2 tsp grated orange rind
  • 125g caster sugar
  • 2 eggs
  • 2 medium ripe bananas, mashed
  • 60ml fresh orange juice
  • ½ tsp bicarbonate of soda
  • ½ tsp baking powder
  • 190g self-raising flour
  • 35g plain flour
  • ½ cup of: whatever takes your fancy, walnuts, sultanas… choc chips for boys in this case…. next time, I would like to try cranberries


  • Preheat oven to 180°C/160°fan/ Gas 4 and lightly grease a 9″/23cm bundt tin
  • Cream the butter, rind and sugar in a medium bowl until light and fluffy


  • Add the eggs one at a time beating thoroughly after each addition
  • Add the banana and stir until combined


  • Add the sifted soda, baking powder and flours to the mixture with the remaining ingredients and fold in by hand until just combined
  • Add the juice and chosen dried extras


  • Spoon into the prepared tin


  • Bake for 45 minutes or until a skewer comes out clean


  •  Allow the cake to sit for 10 minutes before turning out onto a wire rack to cool


  • Dust with icing sugar