The lavender gives a delicious flavour, but you can omit it for a simpler lemon and almond cake.
Lemon, Lavender and Almond Cake
Servings
8 Servings
Ingredients
- 200 grams scant 1 cup soft butter or margarine
- 200 grams 1 cup golden caster sugar or superfine sugar
- 4 eggs
- 25 grams 2 tablespoons potato starch
- 250 grams 3 cups ground almonds
- Zest & juice of 2 lemons
- 1 1/2 tablespoon fresh lavender flowers – about 4 sprigs
- 50 grams 1/3 cup icing sugar or powdered sugar
- Juice of half a lemon
- Few sprigs of lavender optional
Instructions
- Cake:
- Preheat oven to 180*C or 350*F. Grease and line a 21cm loose-bottomed round cake tin.
- Cream butter and sugar until light and fluffy, then beat in the eggs one at a time, adding a spoonful of the potato flour with each egg.
- Gently mix in almonds, lemon zest and juice, and lavender flowers.
- Pour the batter into the prepared tin and bake for 50-60 minutes, until risen and golden, and a toothpick inserted into the cake comes out clean. Remove from the oven and leave in the tin to cool.
- Once cold, remove from the tin and place on a serving plate.
- Icing and Decoration:
- Mix icing sugar and lemon juice to give a smooth, runny icing. Pour over the cake and allow to set slightly.
- Decorate with lavender flowers if desired.
can you covert this recipe to cups for your american fans?
This looks and sounds delicious; would you be able to convert the metric measurements to non- metric, please? Also,what is the equivalent in the US of golden caster sugar? And is icing sugar equivalent to our confectioners’ sugar? Thank you.
A wonderful recipe for a delicious cake. I exchanged the two lemons to a half of an orange and it worked out very well. My husband got this cake for his birthday and liked it very much.