Lavender Cake Recipe

Lavender Cake Recipefive star polytunnels tomatoes and lavender
Serves 8 to 12

250 grams/ 8 ounces each of softened Butter, Caster sugar and Self Raising flour
4 beaten eggs
2 teaspoons of baking powder
2 Tablespoons of dried lavender flowers
125 grams/ 4 ounces of double cream for filling
Icing Sugar for dusting

Preheat the oven to 190 C / Gas 5. Grease then line two 8” sponge tins with parchment paper

Beat the butter and sugar in a large bowl until light in colour. Add the beaten eggs, the baking powder and the flour, and further beat until the mixture is again light in colour. Fold in the dried lavender mixing evenly. Pour the mixture equally in the two tins

Bake in the oven for about 25 to 30 minutes until golden brown, and cool on a wire rack.

Whip up the double cream and spread evenly on the top of one sponge, then place the other on top. Dust with the icing sugar

This is a Traditional sponge cake with a hint of lavender

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