Lavender Madeira: The taste of Summer!

Another Cake? I know. I’m addicted. It’s just that butter is the perfect consistency for cake making nowadays, what with all this lovely weather we’ve been having. Anyway I was flicking through Country Homes & Interiors Magazine, as I’m sure alot of twenty six year old girls do, and I came across this freaky little recipe, so I had to try it.

Oh. Yum. So gorgeous and so easy. This beauty is smattered with lavender buds and covered in sugar. A golden crumbly cake with a subtle floral scent that epitomises a summer afternoon in the garden. Sigh. I got the lavender buds from The Real Olive Company stall in The English Market in Cork. My giant lavender plant still hasn’t flowered so for now I’ll rely on these.

As usual I doubled the mixture because I wanted two cakes instead of one. I always want lots of people to taste whatever I make. Then I pester them with questions: More sugar? Honestly did it taste like soap? Would you make it? Should I make it again? Are those tears of joy or dismay?

Lavender Madeira Cake

Makes 1 cake/ 12 slices

125 g butter, softened

150g sugar & extra to sprinkle

2 eggs

175g self raising flour

4 tsps lavender flowers, fresh or dried

Finely grated zest of 1 orange

  • Preheat the oven to 170/325. Grease & line a metal loaf tin about 19cmx19cm.
  • Put all the ingredients into a large bowl and mix for 1 to 2 mins until smooth.
  • Turn into the tin, level the top and sprinkle with sugar.
  • Bake for about 1 hour or until risen and just firm to the touch.
  • Transfer to a wire rack to cool and sprinkle more sugar on top.

Isn’t it so easy? Unreal. I’m definitely going to make it again. Before I tasted it I was thinking of covering the top in lilac icing, which would have looked gorgeous but there really is no need, it tastes beautiful and delicate as it is. Perfect with a strong pot of tea.

Lilly x

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