Baking
For this cake you will need edible dried lavender. My mum picked this jar up in Home Sense (home of strange things you never knew you needed) but you can pick and dry your own. Looking at this picture I took last year of a jar of fresh lavender makes me so excited for summer.
In a small saucepan combine the juice of two oranges with 2 tablespoons of icing sugar. Bring to a simmer and leave to thicken for around 10 minutes, stirring occasionally.
Orange and Lavender Cake with Yoghurt Frosting
After a delicious post-work treat of hot chocolate and cake with my mum at Filmore and Union in Skipton, I decided to create my own version of the cake we shared. This orange and lavender flavoured sponge topped with fresh yoghurt frosting and toasted pumpkin seeds is the perfect afternoon tea cake for these first few days of spring.
For this cake you will need edible dried lavender. My mum picked this jar up in Home Sense (home of strange things you never knew you needed) but you can pick and dry your own. Looking at this picture I took last year of a jar of fresh lavender makes me so excited for summer.
To make the cake you will need:
- 250 g plain flour
- 1 tsp baking powder
- 125g caster sugar
- 1 1/2 tsp edible dried lavender
- finely grated zest of two oranges
- 2 large eggs
- 200g greek yoghurt
- 50g butter, melted
- 50g sunflower oil
- A lined or greased loaf tin
Preheat the oven to 180 C. Mix the dry ingredients and the wet ingredients together in separate bowls.
Gradually add the wet ingredients to the dry and fold to combine. Pour into your prepared loaf tin and smooth until level. Bake the cake in the oven for around 40 minutes until an inserted skewer remains clean. Leave to cool while you make your orange soaking syrup.
With the cake still in the tin, skewer your cake a few times to allow the syrup soak in. Drizzle the syrup over the cake and leave to cool completely.
To make the yoghurt icing you will need:
- 250g greek yoghurt
- 60g icing sugar
- 1 tsp vanilla extract
Fold all the ingredients together until just combined. Refrigerate for around half an hour before using.
Place a handful of pumpkin seeds in a small pan and stir on a low heat until golden brown. Leave these to cool. Once the cake and the pumpkin seeds are cool, smother the cake with the yoghurt icing and scatter with the pumpkin seeds.
Mine looks quite informal but the best thing about this cake is the taste. The lavender is subtle and blends deliciously with the orange flavour and the toasted pumpkin seeds give a wonderful crunch on top. I hope you enjoy making and sharing this cake, I would love to see your pictures on instagram or pinterest.
Love Rhiannon x
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