150 g (5 oz) butter
150 g (5 oz) caster sugar (or use 2 oz lavender sugar and 3oz plain caster sugar)
a head of dried lavender flowers
3 medium eggs, lightly whisked
225 g (8 oz) Self Raising Flour
few drops vanilla essence
1 Heat oven to 180ºC, 350ºF, Gas Mark 4. Grease an 18 cm (7 inch) cake tin.
2 Cream fat and sugar, beat in lightly whisked eggs with a little flour.
3 Add essence, then fold in the remaining flour together with the lavender flowers
4 Bake for about 1¼ hours.
Serve with lavender icing
Nb - the basic recipe is from the be-ro recipe book which I have used for over 30 years.. gosh showing my age now :-)
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