It’s baking mania around here. And that’s a good thing. Because, let’s face it, these last few days of winter seem to drag on forever, and while we all know spring is just around the corner, it can be quite hard to keep your spirits high when waking up to yet another dark, grey and cold day. So what could be better to beat the winter blues than cake? Well, cake that smells of summer days in the South of France: lavender cake.
Here’s our recipe for this delightfully fluffy cake that will take you right into summer and forget about the cold outside:
- 120 ml milk
- 3 tbsp. dried lavender flowers
- 12 tbsp. flour
- 14 tbsp. raw cane sugar
- 1 1/2 tsp baking powder
- 50 g unsalted butter
- 1 egg
Combine the lavender flowers and the milk, and leave in the fridge to infuse overnight.
Mix the flour, sugar and baking powder. Melt the butter, and add it to the flour mixture. Mix well. Strain the lavender-infused milk into this batter, add the egg, and beat well. Spoon the mixture into a well greased baking tin, and bake in the preheated oven (180 °C) for about 45 minutes.