Lavender and Lemon Dessert

Lavender seems to have an affinity for lemon and the two flavours blend well together so I’ve combined them in today’s recipe. This can be used as a dessert or as small cakes. I made it in small individual angel cake tins and it made six. Or you could used a 12-compartment friand pan and ice with a lemony icing.

120g softened butter
1 cup sugar
2 tablespoons grated lemon rind
2 level teaspoons lavender flowers
2 large eggs
1 teaspoon baking soda
2 cups flour, sifted
1 cup buttermilk

Beat the butter and sugar until pale and fluffy. Continue beating, adding the eggs one at a time, along with the lemon peel and lavender flowers.

Stir the baking soda into the buttermilk. Now gently fold the flour into the egg mixture, a third at a time, alternating with the buttermilk. Finish with the flour and do not overmix.

Half fill your lightly greased pans and bake at 180C till lightly browned. Test with a toothpick. The friand pan will take about 20 minutes, the angel cake tins a little longer.

Meanwhile place in a small saucepan:

1/2 cup lemon juice
1/2 cup sugar
1/2 teaspoon lavender flowers
1/2 cup water

Simmer until the liquid has reduced and is thick and syrupy. Strain.

Let the cakes sit in the pans for five minutes then unmould. Place on individual serving plates and drizzle with the syrup and serve with thick Greek yoghurt, whipped cream or crème fraiche.