Lavender was at primary school, making a heart sachet for my 'Mothers day' card, and I instantly adored the fragrance.
With it being Mothers Day in the U.K this Sunday (3rd April) I think its only fair that I dedicate this post to mothers all over the world, and not just biological mothers, I want to praise adoptive mothers, foster mothers, mother-in-laws, grand-mothers, great grand-mothers, step-mothers, mothers-to-be and selfishly perhaps, women like me. I don't know if I will ever be blessed with motherhood, but I do know that I have been appreciated as a maternal figure which in itself is an honour. Happy Mothers Day.
Lavender Almond Cake
For the cake
Ingredients2 teaspoons dried lavender buds
250g caster sugar
250g unsalted butter
Juice of 1 orange
4 medium eggs, beaten
200g self-raising flour, sifted
60g ground almonds
Pre-heat oven to 5.
Crush the lavender in a pestle and mortar. Then cream together with the butter and sugar until light and fluffy.
Add the orange juice and the eggs. Beat together until well combined, adding a spoonful or two of the flour if the mixture starts to curdle. Once the wet ingredients are well blended, fold in the flour and the ground almonds. Pour the batter into a greased and lined 8 inch or 8 1/2 inch spring-form cake tin, and bake for 45 minutes to an hour. Once done, allow to cool for 20 minutes before turning it out onto a wire rack.
For the curd cheese icing
300g curd cheese
70g icing sugar
Finely grated rind of 1 orange
Method for the curd cheese icing
Mix the curd cheese with the icing sugar and the orange rind. Refrigerate. When the cake is cool, top the cake with the curd cheese icing. Recipe adapted from Crazy Water, Pickled Lemons by Diana Henry.