Baking

Ingredients
  • 6 lavender flowers, plus extra small sprigs to decorate
  • 125 g (4 oz) lightly salted butter, softened
  • 125 g (4 oz) caster sugar
  • finely grated rind of ½ orange
  • 2 eggs
  • 150 g (5 oz) self-raising flour
  • ½ teaspoon baking powder
  • 150 g (5 oz) icing sugar
  • 4–5 teaspoons orange juice
  • a few drops of lilac food colouring
Directions

Line a 12-section bun tray with paper cake cases. Pull the lavender flowers from their stems and put in a bowl with the butter, caster sugar, orange rind, eggs, flour and baking powder. Beat with a hand-held electric whisk for about a minute until light and creamy. Divide the cake mixture between the paper cases.

Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 20 minutes or until risen and just firm to the touch. Transfer to a wire rack to cool.

Mix the icing sugar with enough orange juice in a bowl to make a thin glacé icing. Colour with the food colouring. Spread over the cakes and decorate with small sprigs of lavender flowers.

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