Lavender and clotted cream cake with lemon icing
- Published: 4 Apr 23
- Updated: 25 Mar 24
This lavender and clotted cream cake is made rich and moist with ground almonds, and brought to life by a lemon icing.
If lavender in desserts is something you love, try it in our lemon and blueberry roulade.
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Serves 16 -
Hands-on time 25 minutes, oven time 45 minutes
Nutrition
- Calories
- 349kcals
- Fat
- 21.9g (9.5g saturated)
- Protein
- 5.1g
- Carbohydrates
- 35.1g (29.7g sugars)
- Fibre
- 0.3g
- Salt
- 0.1g
delicious. tips
The cake will keep in an airtight container at room temperature for up to 3 days, and it’s best the day after it’s baked. You can also freeze the undecorated sponge, well wrapped, for up to 1 month.
Almost all lavender can be used in the kitchen as long as it’s been grown without the use of chemicals. The most common are the group known as the English lavenders – lavandula angustifola, to give them their proper name. These are probably the first ones you think of when you picture lavender plants: long grey-green stems with slender flower heads on top.
You can buy culinary lavender buds, but they’re easy to make at home if you have the plants in your garden. Snip the stems at the height of their bloom, tie together and hang upside down inside for a week or two until dried out, then carefully pull off the buds and store in airtight jars. You can use the fresh heads straight off the plants in salads or to decorate cakes and drinks, but drying them gives a more fragrant flavour and a better texture to eat. If you’re lucky enough to be able to dry your own that’s great, but if not it’s easy to get your hands on these lavender products.