Have new cake tin, will bake!
Lavender and Orange Cake
I first had a lavender-flavoured cake with an orange glaze at Borough Market in London, which if you don't know it is a food-lovers paradise. It was many years ago and my memories of the cake itself are rather hazy but I was determined to try and recreate it one day. I can't say whether this is even close to the original but it's a damn good cake either way - even if the flavours might be a bit divisive on paper...
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
for the Cake
- 225 g Caster Sugar
- 2 tsp Culinary Lavender
- 225 g Butter, softened
- 4 large Free Range Eggs, beaten
- 2 Oranges, zested
- 225 g Plain Flour
- 2 tsp Baking Powder
for the Glaze
- 200 g Caster Sugar
- 2 Oranges, juiced and zested
- 1 tsp Culinary Lavender
Make the Cake
Preheat the oven to 160°C. Prepare the cake tin of your choice (line with baking parchment, grease or apply cake release).
Put the sugar and lavender into a food processor and pulse until the lavender flowers have been reduced into smaller particles and mixed well with the sugar. (If you don't have a food processor then bash the flowers with a pestle and mortar and stir through the sugar).
Add the softened butter to the sugar then mix until well combined, light and fluffy. (You could do this with a conventional whisk / mixer in a separate bowl if you'd rather).
Pour in the beaten eggs and mix again until everything is well combined, followed by the orange zest.
In a separate bowl mix the flour and baking powder, before sieving into the batter mixture and combining well. You could do this in the food processor too, but don't over mix it or it will affect the flour. I prefer to tip out the batter into a mixing bowl and fold in the flour.
Once combined, pour the batter into the prepared cake tin then put it into the middle of your preheated oven. Cook for 45-60 minutes (depending on your cake tin), checking that a skewer inserted into the middle of the cake comes out clean.
When cooked remove from the oven and cool on a wire rack - depending on your cake tin you may want to turn it out fairly quickly or allow it to cool first.
Make the Glaze
Put the caster sugar into a saucepan then add in the orange juice and lavender. Stir well then put over a low heat until the sugar has dissolved into the orange juice.
Allow to cool slightly, then pass through a sieve to remove the lavender flowers.
Whilst the cake is still warm make several small holes in it with a skewer and gently spoon over the syrup mixture. This will allow some to soak into the cake whilst the rest should form a sugary crust on the outside.
Allow to completely cool, then enjoy. The cake should store well in an airtight container for 3-4 days but I doubt it will last that long.