Lavender Is In My Heart

Photo Credit Sisulagomfika

Last weeks post was all about positive scents and as you know one of my top favourite scents is Lavender. I find this scent both comforting and nostalgic and It reminds me of people of the past. Each time I smell it I can imagine myself in an old Victorian kitchen hanging up herbs to dry, making remedies and using them to add flavour to cooking. Visiting these kinds of kitchens is one of my all time favourite things to do. I’m fascinated with the recipes, equipment and stories each has to tell. I’ve visited a lot of now over my lifetime but it’s something I never tire of.

Some places that you visit become a regular occurrence and eventually after visiting year-on-year they become familiar and comforting and in time leads into becoming your traditions. I love traditions they are like a reliable cosy blanket that you can always curl up with. One of our family traditions was to visit the Shropshire lavender farm each summer. It was a small family run business which had the most gorgeous purple fields full of fragrant lavender plants. The sight and smell was incredible and so was the lavender cake! One summer the family retired but the lovely lady who ran the cafe gave me insight into the lavender cake she made. So last summer as we could no longer attend the lavender farm anymore I wanted to continue the tradition at home. I made my own version of the lavender cake for my family members birthday as a surprise to which they were delighted. My mum, who is still in contact with the owners of the farm sent them the picture of the cake to show that their legacy is still living on. This for me is the kind of tradition I love, along with a superb recipe that has lovingly made it’s way into my recipe journal, this is one with a story attached and is delicious to. As were coming into Lavender season, here I share my version of the cake with you. I hope you enjoy…

Serves 8-10

Ingredients

For the sponge

200g Sugar

200g Stork margarine

3 Medium eggs

200g Self raising flour

1tsp Baking Powder

1tsp Vanilla extract

Splash milk

For the Lavender Frosting

200ml Double cream

2 tsp dried cullinary lavender flowers

225g Stork margarine

500g Icing sugar

1/4 tsp salt


Method

  • Preheat the oven to 190°c / 180°c Fan / 375°F /Gas mark 5
  • Grease and line an 8 inch cake tin
  • Heat the cream and lavender gently in a saucepan until it just reaches the boil
  • Turn off the heat
  • Leave for 1 hour to infuse
  • Beat the 200g of margarine and sugar for sponge for 5 minutes in a food mixer
  • Crack the eggs in to a jug and whisk
  • Slowly add them in 4 additions to your food mixer
  • Add the flour, baking powder and vanilla extract to the mixer and mix only until combined with no lumps adding a splash of milk towards the end of your mixing time to loosen it up slightly
  • Add your mix to your cake tin and bake for 35-40 minutes
  • Once baked cool on a wire rack
  • In the meantime make your buttercream by beating the margarine for 5 minutes in a food mixer
  • Add the Icing Sugar and Salt and beat until smooth
  • Add the lavender infused cream and beat until incorporated
  • Cut your sponge in half and sandwich together using the buttercream
  • Spread buttercream on the top and sides of your cake and use a palette knife to smooth.
  • Decorate with sprinkles and serve on china plates with a nice pot of tea.

Love and Lavender

Zoe Lou x

Photo Credit Sisulagomfika

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