Ingredients
Scale
For the cake:
- 4 tablespoons of milk
- 1 tablespoon of fresh or half a tablespoon of dried culinary lavender
- 125 g butter
- 175 g Lavender Sugar (use caster sugar if you do not have Lavender Sugar)
- 2 eggs
- 175 g self-raising flour
- Zest of 1 orange
For the icing:
- Juice of 1 orange
- 1 tablespoon of fresh or half a tablespoon of dried culinary lavender
- 100 g icing sugar
Instructions
- Set your oven to 180 degrees centigrade or Gas Mark 4.
- Put the milk into a small bowl and add the fresh or dried culinary lavender. Heat to scalding point and then set aside to cool. Heating the milk allows it to take on the flavour of the lavender.
- Grease a 450 g loaf tin and line the bottom with baking parchment.
- Cream the butter with the Lavender Sugar or caster sugar. (I usually soften the butter for about 30 seconds in the microwave first as it makes it much easier!)
- Gradually add the eggs to the butter and sugar mixture. If it looks as if it is going to curdle, add some of the self-raising flour.
- Once the eggs have been incorporated add the rest of the self-raising flour.
- Add the lavender-infused milk and the grated zest of your orange.
- Spoon the cake mixture into your prepared loaf tin.
- Put the tin in the oven and bake for 45 minutes.
- While the cake is baking, squeeze the juice from your orange into a small bowl and add the fresh or dried culinary lavender. Heat to scalding point and then set aside to cool. Heating the juice allows it to take on the flavour of the lavender.
- When your cake is done. Remove it from the oven and place on a cooling rack.
- When the cake is completely cool. Combine the lavender-infused orange juice with the icing sugar and then pour over the cake.
Keywords: lavender, cake, loaf cake