Lavender Cake

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Bake this summer-scented cake to remind yourself of the days of Elizabeth, a time when lavender was extremely popular not jut for its fragrance but also its distinct flavour. Serves as many as the number of slices you can cut the cake into.

I’ve been wanting to bake something with lavender for a while now. Before this, I had never eaten anything that had lavender in it but I was always so curious about what it would taste like. I love most things lavender scented, it has such a beautiful, distinct smell and I’m really excited to share this recipe with you all because now I know what it tastes like and it is even more unique than I ever imagined!

Ingredients
4 eggs
100 gm (4 oz) lavender sugar or caster sugar
and a few drops of oil of lavender
100 g‘m (4 oz) plain flour
Pinch of salt

For the filling and icing:
50 gm (2 oz) unsalted butter
225 gm (8 oz) lavender icing sugar, or icing
sugar and a few drops of red and blue food colouring

Line the base of two 20 cm/8 inch sandwich tins with greased greaseproof paper. Beat the eggs and sugar with an electric beater for about 5 minutes until very pale and doubled in bulk. A little of the mixture, flicked on top of the rest, _should leave a trail. Alternatively combine in a heatproof bowl set over a saucepan of gently simmering water (the bowl should not touch the water) and whisk. Cool, whisking occasionally.

Preheat the oven to moderate, 180°C (350°F), Gas Mark 4. Sift the flour and salt on to the egg mixture. Using a metal spoon, fold in gently but thoroughly. Pour the mixture into the tins. Bake for 30 to 35 minutes, or until the cakes have shrunk from the sides of the tins and spring back when touched in the centre. Cool
in the tins for 2 to 3 minutes, turn out on to a wire rack, remove the paper and leave to cool completely.

Cream the butter with half the icing sugar, adding a few drops of hot water, if necessary, for a spreading consistency. Use to sandwich the layers together.

To make the icing, put the rest of the icing sugar into a bowl and stir in 1 to 2 tablespoons of water, to make a pouring consistency. Tint pale mauve with a few drops of red and blue food colouring. Pour the icing over the top of the cake so that it just Hows to the edges.

baking with Bill & Sheila

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