Lavender Tea Cake

    Lavender Tea Cake

    84saves
    1hr5min


    69 people made this

    About this recipe: I make this tea cake when the lavender is in bloom. Try it with fresh strawberry slices on top.

    Ingredients
    Serves: 12 

    • 180ml milk
    • 3 tablespoons finely chopped fresh lavender
    • 6 tablespoons butter, softened
    • 200g caster sugar
    • 2 eggs
    • 250g plain flour
    • 1 1/2 teaspoons baking powder
    • 1/4 teaspoon salt

    Method
    Prep:15min  ›  Cook:50min  ›  Ready in:1hr5min 

    1. Preheat the oven to 170 C / Gas mark 3. Grease and flour a 23x13cm loaf tin.
    2. Combine the milk and lavender in a small saucepan over medium heat. Heat to a simmer, then remove from heat, and allow to cool slightly.
    3. In a medium bowl, cream together the butter and sugar until smooth. Beat in the egg until the mixture is light and fluffy. Combine the flour, baking powder and salt; stir into the creamed mixture alternately with the milk and lavender until just blended. Pour into the prepared tin.
    4. Bake for 50 minutes in the preheated oven, or until a skewer inserted into the crown of the loaf comes out clean. Cool in the tin on a wire rack.

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    Reviews (6)

    7

    What part of the Lavender plant do you use? The flowers, bud, stems or the leaves? Is it necessary to strain the bits out of the milk before adding it? - 08 Feb 2011

    kcm
    by
    2

    - 08 Feb 2010

    by
    1

    Nice results although I wasn't sure how much 6 tablespoons of butter were in grams. I used 85 gm. which seemed fine. I used a bit less sugar too which was suggested in the US version. Will definately use this again. - 26 Jul 2010

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