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Lavender Cake

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 flavor. Serves as many as the number of slices you can cut the cake into.

cup unsalted butter, softened

cup superfine sugar

3 eggs lightly (fork) beaten

1 cups self-rising flour sifted

1 Tbsp. fresh lavender florets OR 1 Tbsp dried culinary lavender, roughly chopped

tsp. vanilla extract

2 Tbsp. milk

cup confectioner's sugar, sifted

tsp. water

a few fresh lavender florets for decoration

Heat the oven to 350F. Lightly grease and flour a ring pan or a deep 8-inch round, loose-bottomed cake pan. Cream the butter and sugar together thoroughly until light and fluffy. Add the eggs one at a time, beating thoroughly between each addition, until mixture becomes thick and glossy. Fold in the flour, lavender florets, vanilla and milk. Spoon the mixture into the pan and bake for 1 hour. Let sit 5 minutes, then turn out onto a wire rack to cool. Mix the confectioner's sugar with the water until smooth. Pour over the cake and decorate with fresh lavender.

Lavender by Tessa Eveleigh  For a review of this book click here.

source: Lavender by Tessa Evelegh


 


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