Lavender (Practical Inspirations for Natural Gifts, Country Crafts and Decorative Displays) by Tessa Evelegh
¾ cup unsalted butter, softened
¾ cup caster sugar
3 eggs, lightly beaten
1-1/2 cups self-raising flour, sifted
1 tbsp. fresh lavender florets
or 1 tbsp. dried culinary lavender, roughly chopped
½ tsp. vanilla essence
2 tbsp. milk
½ cup icing sugar, sifted
½ tsp. water
a few fresh lavender florets
- Preheat the oven to 350 degrees Fahrenheit. Lightly grease and flour a ring tin or a deep 8-inch round, loose-based cake tin. Cream the butter and sugar together thoroughly until light and fluffy. Add the egg gradually, beating thoroughly between each addition, until the mixture becomes thick and glossy. Fold in the flour, lavender, vanilla essence and milk.
- Spoon the mixture into the tin and bake for one hour. Leave to stand for five minutes, then turn out on to a wire rack to cool. Mix the icing sugar with the water until smooth. Pour over the cake and decorate with fresh lavender florets.