Citrus and Lavender Cake

Have you tried using herbs in your sweet baking? rosemary, thyme, basil and lavender can all transform cakes, biscuits and syrups with an unexpected depth and fragrance. And whilst I am often mocked because of it, as the majority of us grow up thinking of herbs for "savory foods' and spices "sweet food" with cinnamon, nutmeg and vanilla dominating desserts, so herbs can often feel out of place.

Herbs can also easily overpower a bake if used heavily, a cake with too much rosemary or thyme can end up tasting medicinal. And since most recipes don't include herbs, it can take time and some experimenting using herbs and how best to pair them.

So for this cake you are going to need:

• 225g Self Raising Flour
• 225g Caster Sugar (I used golden caster sugar)
• 225g Butter and Lard (I used 100g lard but you could use 100% lard if you want)
• 4 Eggs (mine were large)
• 2 teaspoons of baking powder
• Zest and juice of 1 lemon (lime, orange or a combination of them all)
• 35g Poppy Seeds
• 3-5g Lavender Budg (thyme, rosemary, black pepper or basil also works well)

If you wish you could carefully cream your fats and sugar together etc. Or do as I do and put all the ingredients into your mixer and blend until smooth.  Tip the blended ingredients into your lined tin. I used a loaf tin. and bake at 160°c for 40-45 minutes. You want the cake to be firm to touch and the skewer to come out clean. Leave the cake in the lined tin, and make your syrupy topping by dissolving.

• 50g Caster Sugar
• 20g Granulated Sugar
• Juice of 2 lemons (your can also add the zest if you want)
• 60ml Gin as optional extra. For those of you that aren't familiar with cooking with alcohol, adding the gin last to the hot ingredients will burn off the alcohol content, leaving behind just the flavour. So you aren't going to get Granny drunk.

Poke holes in the still warm cake with a skewer, be careful not to go right through. And once the syrup is gently boiling, pour the syrup carefully over your cake. Leave the cake to completely cook before removing from the tin, so that the syrupy goodness really soaks in. I also sprinkle a bit of granulated sugar on hop to help hide the skewer holes.

Of course if the thought of herbs isn't for you, omit them and or the poppy seeds completely. 

And of course finally, enjoy, and if you do take photos you can hunt me out on social media and tag me, as I love to see your makes and any additional herbs you may have used.

Gabbie