Lavender and Honey Cake
2 stalks lavender, flowers (or 2 tbsp purchased lavender flowers)
½ cup caster sugar
250g unsalted butter, at room temperature
¼ cup honey
3 eggs
1½ cups self-raising flour
¾ cup buttermilk
2 tbsp sifted icing sugar, to serve
lavender flowers (extra), to decorate
thick cream, to serve
½ cup caster sugar
250g unsalted butter, at room temperature
¼ cup honey
3 eggs
1½ cups self-raising flour
¾ cup buttermilk
2 tbsp sifted icing sugar, to serve
lavender flowers (extra), to decorate
thick cream, to serve
1 Preheat oven to 180C. Grease and line a 22cm springform cake pan with baking paper. Grind lavender flowers and sugar together with a mortar and pestle until finely ground.
2 Using an electric beater, beat lavender sugar, butter and honey until light and creamy. Add eggs, 1 at a time, beating well after each addition. Sift flour into mixture. Using a large metal spoon, gently fold flour and buttermilk into mixture. Spoon into prepared baking pan. Smooth top. Bake for 1 hour or until cooked when tested with a skewer.
3 Stand for 5 minutes before releasing clamp and inverting cake onto a wire rack. Dust with icing sugar and sprinkle with flowers (extra) if you wish. Serve with thick cream.
2 Using an electric beater, beat lavender sugar, butter and honey until light and creamy. Add eggs, 1 at a time, beating well after each addition. Sift flour into mixture. Using a large metal spoon, gently fold flour and buttermilk into mixture. Spoon into prepared baking pan. Smooth top. Bake for 1 hour or until cooked when tested with a skewer.
3 Stand for 5 minutes before releasing clamp and inverting cake onto a wire rack. Dust with icing sugar and sprinkle with flowers (extra) if you wish. Serve with thick cream.
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