This is just a simple sponge cake but the flavour combination is delicious!
150g caster sugar
150g softened butter
3 eggs, beaten
150g self-raising flour
1 teaspoon baking powder
zest of 1 lemon
small handful lavender flowers (fresh or dried)
100g bar white chocolate
Juice of 1 lemon
1 tablespoon caster sugar
Lemon and Lavender Curd to fill the cake:-
For the lemon and lavender curd, I made lemon curd as I have previously made it but added a small handful of lavender flowers into the mixture whilst cooking. It can be made prior to baking the cake or while it is cooking but will need to cool completely before using.
(55g butter, 115g sugar, juice and zest of 1 lemon – stir together in a double saucepan or bowl over a pan of boiling water and when melted add 3 beaten eggs and continue to stir over the heat until the mixture thickens. Pot immediately and leave to cool.)
Pre heat the oven to 175c. Grease and line the base of two 6″ sandwich tins.
Cream the butter and sugar for a few minutes until really creamy. Add the beaten eggs very slowly and continue to beat the mixture.
Sift the flour and baking powder together and and add the grated lemon zest and the lavender flowers. Fold in this dry mixture into the butter, sugar and egg mixture.
Bake for about 25 minutes or until light golden brown and firm to touch.
While the cake is baking, prepare the lemon syrup by heating the lemon juice and sugar together in a pan until the sugar is dissolved. Bring to the boil for about two minutes and then leave to cool.
When the cakes are baked, prick a few small holes in the top of one and pour over the lemon syrup. Leave the cakes in the tin for a few minutes then turn out onto a wire rack to cool.
While the cakes are cooling melt the white chocolate in a double saucepan or in a bowl over a pan of boiling water. Then leave to cool a little.
Assemble the cake by placing the cake soaked in lemon syrup on top of the other, sandwiching the two together with a layer of lemon and lavender curd (or you could use lemon curd; lemon buttercream; or cream with some lavender flowers added to it).
Finally, while the chocolate has cooled a little but not hardened, drizzle this over the top of the cake. Leave to cool completely until the chocolate is set before cutting the cake.
Lemon and lavender is such a delicious combination and I can also recommend using it in madaleines and shortbread – you could add the white chocolate drizzle to these too!