Lavender & Lemon Cake from Made in Provence

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Photo courtesy of Made in Provence

Made in Provence, owned by Christine Vidal, sells wonderful authentic Provençal products. They stock everything from jams, chutneys and confectionary to soaps and scented gifts. Organic culinary lavender is one of their specialities.

Lavender is a member of the mint family, and adds a wonderful flavour to baked goods. It can also be used in savoury dishes, and complements herbs such as fennel, oregano, rosemary, thyme, sage and savoury. Christine advises that “The secret to cooking with lavender is that a little goes a long way.”

Christine very kindly shared the recipe for this delicious cake with me. It’s perfect served in the summer sunshine with a cup of hot or iced tea.

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Photo courtesy of Made in Provence

Lemon and Lavender Cake

by Christine Vidal of Made in Provence

4 eggs, separated
150 grams sugar
200 grams flour
3 teaspoons baking powder
100 ml Made in Provence Extra Virgin Olive Oil
3 tablespoons crème fraîche
4 teaspoons Made in Provence Cooking Lavender
the juice of 2 lemons, and the zest of one lemon
a handful of toasted flaked almonds

Preheat the oven to 180ºC (350ºF). Christine recommends using a silicon loaf pan, or you can grease and flour (or line) a large loaf pan.

Beat the egg yolks with half the sugar. Add the baking powder and flour gradually, followed by the olive oil and the crème fraîche. Mix well until smooth.

Beat the egg whites until soft peaks form. Fold the whipped egg whites into the batter gently. Fold in the lemon zest and the lavender. Pour the mixture into the loaf pan and sprinkle with the flaked almonds.

Bake for 30 to 40 minutes, or until a skewer inserted in the cake comes out clean. Remove from the oven, but leave the loaf in the loaf pan.

Meanwhile, make a syrup with the lemon juice and the remaining sugar. Mix them together in a small saucepan and heat gently, stirring constantly. You want the mixture to nearly come to the boil, but not quite.

Make a few holes in the top of the warm cake with a skewer. Carefully spoon the syrup over the top of the cake. Allow the cake to cool completely before slicing. Enjoy!

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Article by April Harris

April has written 1286 great articles for us.

April is a writer, recipe developer, frequent traveller and blogger sharing travel, food, and style. Based in the south of England, April is a British Canadian who is passionate about family, hearth and home, healthy living (with treats!) and the transformative power of travel.

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