About this recipe:I make this tea cake when the lavender is in bloom. Try it with fresh strawberry slices on top.
3 tablespoons finely chopped fresh lavender
6 tablespoons butter, softened
200g caster sugar
250g plain flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
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Method Prep:15min › Cook:50min › Ready in:1hr5min
Preheat the oven to 170 C / Gas mark 3. Grease and flour a 23x13cm loaf tin.
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.
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.
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.
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