The last time I baked this cake I over cooked it so much so that I had to cut it into pieces to take to my mummy meet up. My oven has that annoying cold spot that I always forget about until I bake. I would keep peering in the oven waiting for that golden shade to appear giving it 'just another 5 minutes' and wonder why one half was still looking on the pale side until it burned!
But not this time oven, I've got you sussed!
I took this cake along to a dinner we were invited to on Saturday and it went down a hit, so much so the fabulous hostess Jane requested the recipe. So this is for her. (Thank you to our UK friends John & Jo for hooking us up with some awesome people!)
This recipe is adapted from Love Bake Nourish; my go book to for yummy seasonal cakes.
You will need:
8 heads of fresh lavender (luckily for me I have a lavender bush at the end of my street) but you can use dried too. The recipe states 4 but I thought it needed more, or maybe my heads of lavender were on the small side…
100g raw golden caster sugar
225g unsealed butter, softened
225g finely ground almonds
1 tsp vanilla extract
3 large free range eggs
Grated zest of 2 lemons and juice of 1/2
1/2 tsp gluten free baking powder
Pinch of salt
Preheat the oven to 160 degrees and grease a 20 cm loose bottomed cake tin. Finely chop the lavender and add to the sugar. I used the back of a spoon to 'rub' the lavender and sugar together in a bid to release more aroma into the sugar.
Get yourself a large mixing bowl and cream the butter and sugar with an electric hand mixer until pale and fluffy. Stir in the ground almonds and vanilla extract until combined. Next, beat in the eggs one at a time until thoroughly mixed.
Now fold in the lemon zest, juice, honey, polenta, baking powder and salt. Once you are happy with your folding skills pour and scrape the mixture into your prepared tin making sure to level the surface with a palette knife and bake in the oven for 45 mins/ or until the centre springs back to the touch.
Turn onto a wire rack to cool (preferably away from eager babes) dust with icing sugar and you are good to go. I was too much in a rush to let the cake cool a little in the tin before turning out so a little of the bottom broke away.
Serves 2-12 depending on how big you want your slice!