Name: Lavender & Lemon Olive Oil Cakes
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: European
Ingredients: 250ml (1 cup) full fat milk; 2 lemons, zest and juice; 250ml (1 cup) extra virgin olive oil; 250g (1 cup) caster sugar; 3 eggs; 375g all purpose flour; 1 tbsp Herbie’s Lavender Flowers; 1 tbsp baking powder; icing sugar, to serve; 150ml full fat créme fraiche or thick yoghurt, to serve; 1 small punnet blueberries, washed, to serve

Lavender & Lemon Olive Oil Cakes

These little cakes are a divine way to end a meal, or to serve for a special afternoon tea. They have been a favourite of ours for years, and make a nice change to a regular sponge cake. Culinary Lavender is widely used in French and Moroccan cuisines, albeit sparingly, as overuse can result in bitterness.

Prep Time: 10 mins

Cook Time: 25 mins

Total Time: 35 mins

Yield: Makes 12 1x

Category: Baking

Cuisine: European

Scale

Ingredients

250ml (1 cup) full fat milk
2 lemons, zest and juice
250ml (1 cup) extra virgin olive oil
250g (1 cup) caster sugar
3 eggs
375g all purpose flour
1 tbsp Herbie’s Lavender Flowers
1 tbsp baking powder
icing sugar, to serve
150ml full fat créme fraiche or thick yoghurt, to serve
1 small punnet blueberries, washed, to serve

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Instructions

Prepare a 12 hole muffin tray by greasing and dusting with flour to avoid sticking (or use papers). Pre-heat oven to 180C.
In a bowl, whisk together milk, lemon zest and juice and oil.
Beat sugar and eggs with electric beaters until light and fluffy. Gradually add milk mixture, whisking lightly to combine.
Gently fold flour, lavender and baking powder into wet mixture.
Spoon batter into prepared tray leaving 1mm at the top of each muffin hole. Bake for 15-20 minutes until golden and a skewer comes out clean.
Allow to cool in pan for 10 minutes, then carefully remove by running a butter knife around the edges and taking out.
Dust with icing sugar and serve with créme fraiche and blueberries, if desired.
If not serving immediately, once cool, keep in an airtight container for 1 day, or freeze for up to 3 months