This wonderfully light cake is brilliant with a cup of tea. The soft flavors of the lavender and lemon blend surprisingly well. The sponge is closer to a Victoria sponge type of cake. Let me know what you think!
Ingredients
juice of 2 large lemons
3/4 cup of sugar
12 sprigs of lavender
3 large eggs
7 tablespoons of cold water
1/2 cup of sugar
1/2 cup of flour
1 teaspoon of baking powder
a pinch of salt
Directions
First off, combine the lemon juice, 3/4 cup of sugar and lavender and let steep in a warm place for 8 hours or overnight.
Now separate the eggs. Beat together the yolks with the cold water for 5 minutes. Add the sugar and beat again till white and double in size.
Fold in shifted flour, baking powder, and salt.
Meanwhile whisk the egg whites until stiff peaks form and gently fold into the yolk mixture. Divide the mixture between 2 greased 8 inch cake pans. Bake in the center of the oven for about 12-15 minutes or until golden brown and firm to touch. Make sure to check the cakes as they can cook very quickly depending upon your oven and whether you have a fan or not.
Now take the lemon and lavender mixture and remove the flowers (make sure to save them) pour into a sauce pan over low heat unto the sugar has melted and pour the warm syrup over the two cakes. Stack the two layers together and arrange the lavender on top.
If you want the sugary crust on top, you can skip the syrup step and just pour the mixture over the cakes. Its just up to your taste. Serve warm or cool.
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