Lemon & Lavender Olive Oil Cake
This is my grandma’s recipe, probably passed down to her from her grandma’s grandma, which was originally flavoured with grated lemon or with a dash of brandy. I have been inspired by the Summerdown fields of lavender to add an English touch to this old recipe. The result is subtle and wonderful.
This is a very tasty sponge cake, it can be decorated or eaten plain.
Ingredients
3 large eggs
190g self raising flour
1tsp baking powder
175g sugar
110ml Envero Harvest Two&One olive oil
1 lemon zest and juice
10 drops Summerdown Lavender Oil
Lemon & lavender Chantilly cream
200ml double cream
8-10 drops Summerdown Lavender Oil
Finely grated zest of 1 lemon
30g caster sugar
Takes 50-60 mins – serves 8
Method
Preheat the oven to 180C/fan 160C. Lightly oil and line a 18cm deep round cake tin.
Put all the cake ingredients (except for the lemon juice) in a large mixing bowl and beat until roughly smooth, do not overbeat. Fold in the lemon juice. Pour the mixture into the prepared tin, smooth, then bake for 45 minutes until the cake springs back when pressed.
Decorate it with a light lemon and lavender Chantilly cream. Whip the cream, sugar, lemon zest and Summerdown Lavender Oil together in a bowl until the mixture forms soft peaks. Spread it over the top and decorate it with a sprinkle of fresh lavender flowers.
