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Lemon and Lavender Drizzle Cake
Introduction from Harry Eastwood
Lemon and lavender might be the flavours of Provence, but this is an English summer garden with the tinkling of china cups and saucers, the creaking of wicker furniture, and hats like straw mushrooms (pretending it’s still 1912).
Ingredients
Essential kit
You will need a blender and a 19cm x 12cm x 8cm (1.7 l) loaf tin.
Method
Preheat the oven to 180°C/350°F/gas mark 4. Line the base of the tin with baking parchment and lightly brush the parchment and the sides of the tin with a little vegetable oil, then set aside.
Place the diced swede in a heatproof bowl with a splash of water and cover with cling film. Cook in the microwave on high for 7 minutes, until soft to the touch. Once cooked through, drain off the excess water and blend to a fine purée.
In a large mixing bowl, whisk the honey and eggs for 2 minutes, until bubbly.
Add the lemon zest, lavender flowers, flour, ground almonds, baking powder and salt, and whisk again for 20 seconds. Once all the ingredients are fully incorporated, whisk in the swede purée to combine.
Pour the mixture into the prepared tin and put in the middle of the oven for 30 minutes.
Whilst the cake is cooking, prepare the drizzle. Dissolve the sugar in the water by heating slowly in a small pan. As soon as the sugar has dissolved, take off the heat and set aside. Add the lemon juice when the sugar syrup is cool.
Remove the cake from the oven, leave it in the tin and prick it right through to the bottom with a skewer so that it is covered in little holes. Drizzle the sweet lemon liquid over the cake. Do this while the cake is still hot and at its most absorbent. Finish off by sprinkling with the remaining sugar and the odd lavender flower before serving.
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