Lavender Cake
| Serves: | 8 - 10 |
| Cooking Time: | 1 hour |
| Prep Time: | 30 minutes |
Ingredients
- 3 large free range eggs
- 2 tsps lavender extract
- 1/2 cup butter with fresh cream (melted)
- 1 cup sunflower seed oil
- 1 cup full cream long life milk
- 1 tsp sea salt
- freshly dried lavender leaves or flowers
- 3/4 cup castor sugar
- 1 tsp bicarbonate of soda
- 2 tsp baking powder
- 2 cups cake wheat flour
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Cooking Instructions
Baking Instructions:
- In a large deep bowl, beat the eggs with the castor sugar well,until fully emulsified.
- Add the milk, oil, melted butter (cooled),lavender extract and beat further until foamy.
- Sieve all the dry ingredients together and slowly incorporate into the wet ingredients.
- Using a large spatula, mix gently until a creamy smooth, lump- free batter forms.
- (*Cook's Note: Be careful not to over mix your batter.)
- Now gently fold in the dried lavender leaves or flowers.
- (Cook's Note: Finely crush the lavender leaves or flowers to release a stronger more potent scent and flavour.)
- Gently pour cake batter into a stoneware baking tray lined with parchment paper.
- Ensure that you tap the cake tray on a hard surface to release any air bubbles.
- Bake in a pre-heated oven at 180°C for approximately 55-minutes to 1 hour.
- Check to see if the cake is fully cooked through using a skewer.
- Allow the cake to cool thoroughly before serving.
- Slice and serve on its own.
- A delicious fragrantly scented tea-time cake.
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