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Lovely Lavender Cake
This is a beautiful tea cake and a tasty way to use lavender. It's especially good with fresh sliced strawberries in season.
Ingredients
Serves: 12
- 3/4 cup (190ml) milk
- 3 tablespoons finely chopped fresh lavender
- 125g butter, softened
- 1 cup (220g) white sugar
- 2 eggs
- 2 cups plain flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
Directions
Preparation:15min ›
Cook:50min ›
Ready in:1hour5min
- Preheat the oven to 165 degrees C. Grease and flour a 23x13cm loaf tin.
- Combine the milk and lavender in a small saucepan over medium heat. Heat to a simmer, then remove from heat, and allow to cool slightly.
- In a medium bowl, cream together the butter and sugar until smooth. Beat in the egg until the mixture is light and fluffy. Combine the flour, baking powder, and salt; stir into the creamed mixture alternately with the milk and lavender until just blended. Pour into the prepared tin.
- Bake for 50 minutes in the preheated oven, or until a skewer inserted into the cake comes out clean. Cool in the tin on a wire rack.
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Reviews and Ratings
Global Ratings:
(75)
Reviews in English (66)
I wasn't sure which part of the lavender plant to use in this recipe. The first time I made it, I used the blossoms, which didn't chop very well. The second time, I used the leaves, and the bread turned out much better. In fact, it won second prize at our local fair. The bread was definitely different and not something I'd want all the time, but it would make a good bread for a tea or shower and definitely improves with strawberry preserves. It's also firm enough to toast and smells delicious when prepared that way. - 18 Jun 2004 (Review from Allrecipes USA and Canada)
This bread is really easy to make and very delicious! It has a cake-like texture, but isn't too heavy or too sweet (I might use just a little less sugar next time). The lavender gives it an almost mint-like freshness that's is really quite delightful. A lemon glaze, or a bit of lemon zest in the dough would be a tasty addition. I can't wait to make it again! - 14 Oct 2002 (Review from Allrecipes USA and Canada)
I haven't made this yet, but I felt the need to help. When baking/cooking w/lavender you use the flower, NOT the leaves. The loves are used in cosmetics. It is best to steep the flower in the warm liquid (in this case, milk), than removing the flower and adding the liquid to the recipe. I am looking forward to trying this recipe. - 26 Oct 2008 (Review from Allrecipes USA and Canada)