Lavender And Lime Drizzle Cake
This cake is beautifully moist and lightly fragranced by the lavender
Ingredients
for the cake
- 175 g softened salted butter
- 150 g fructose
- 2 limes, zest only *
- 100 g flour
- 75 g almond flour
- 5 mls baking powder
- 3 eggs
- 30 mls lime juice
for the drizzle
- 2 limes, juice only *
- 50 mls lavender cordial
Method
for the cake
- Preheat the oven to 180° Celsius
- Place the butter, fructose and lime zest into a stand mixer bowl and cream until light and fluffy
- Place the flours and baking powder into a mixing bowl and whisk to combine
- Add 1 egg to the stand mixer and beat in until combined
- Add a third of the dry ingredients and mix in
- Scrape down the sides, add 1 egg and beat in until combined
- Add a third of the dry ingredients and mix in
- Scrape down the sides, add the last egg and beat in until combined
- Add the rest of the dry ingredients and mix in
- With the machine on the lowest speed slowly pour in the lime juice
- Once combined, pour the batter into a lined 20cm round tin
- Place into the oven and bake for 35 minutes while you make the drizzle
for the drizzle
- Plcae the lime juice and cordial into a small measuring jug and stir to combine
- Once the cake is baked, remove it from the oven and prick all over with a skewer
- Slowly pour the drizzle over the cake and leave to soak in
- Leave the cake in the tin to cool completely before removing and serving