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!
Ingredients:
- 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
Preparation:
- 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