Two fabulous recipes for Lavender Cakes enjoying the benefits of lavender oil with your afternoon tea !
Lavender Oil Uses -
fabulous recipes for Lavender Cakes enjoying the benefits of lavender oil with your afternoon tea !
A gorgeous Summers day and friends are dropping by for tea..here are two wonderful recipes for Lavender Cake....another way to use ever versatile Lavender plant and to enjoy the benefits of Lavender oil.
Lavender Cake for high tea !
Ingredients for High Tea Lavender Cake.
Makes 12 slices or 8 really generous slices.
2 tbs of fresh lavender flowers from the garden - pulled from their sprigs.
Lavender sprigs for decoration.
The finely grated zest of a small orange - fresh from the garden too if you're lucky enough to have an orange tree ....
175g self raising flour
125g unsalted butter
150g caster sugar and a little extra for sprinkling over the top of the cake...
A pinch of salt
A small loaf tin.
1. Preheat the oven to 170C / 325F / gas 3.
2.If your tin needs greasing and lining with paper, do this now.
3.Pop all of the above ingredients except for the lovely decorative lavender sprigs into a bowl....whisk, whisk whisk it all together until smooth.
4.Turn into the tin, smooth off, sprinkle with sugar.
5.Place into your pre-heated oven and bake for an hour until firm to the touch.
6.Leave in the tin for 10 minutes, then gently remove from the tin and place upon a wire rack to cool.
7. When the lavender cake has cooled...dust with sugar and decorate with the lavender sprigs.
8. Enjoy with cups of tea.
Lavender Oil Uses - Lavender Cakes enjoying the benefits of lavender oil with your afternoon tea !
Lavender Cake with Lemon
Ingredients for the cake.
1 tbs fresh lavender flowers....fresh from the garden.
600g plain flour
360ml sour cream
475g caster sugar
2 tbs lemon juice
2 generous tsp vanilla essence
1 tsp baking soda
pinch of salt
1. Pre-heat your oven to 350C / 180F /or Gas 4
2.Prepare a medium loaf tin (25cm)...grease and line if needed with baking paper.
3.Put the flour and salt into a bowl and mix well.
4.In another bowl add together the sour cream and baking soda...blend well.
5.In another bowl...beat the butter until its soft and fluffy.
6.To the fluffy butter, add the vanilla essence and caster sugar, mix together well.
7.Take the eggs and lemon juice and add them to the fluffy butter mixture....blend together.
8.Then little by little, add the sour cream mixture and the flour mixture to the fluffy butter mixture ....a little at a time of each.
9.Add the lavender flowers and mix everything together well.
10.Pop into your prepared baking tin and place in the pre-heated oven for an hour and ten minutes.
11. When cooked and firm to the touch, take out of the oven and take the cake out of the tin after ten minutes, turn out onto a wire tray to cool.
12.When cooled dust with sugar and decorate with your fresh lavender sprigs.