RECIPE: LAVENDER & HONEY BUNDT CAKE
For a great gift to give this Mothering Sunday, this Lavender & Honey Bundt Cake by Laura Scott is straightforward one to master. A cake that any novice baker could manage; the smell of the lavender and the honey wafting through the kitchen is irresistible, and flavour-wise, is definitely a combination hard to beat. Treat Ma and show some love with this colourful culinary creation.
INGREDIENTS
- 225 g Margarine
- 115 g Honey
- 110 g Caster sugar
- 3 Eggs
- 245 g Plain flour
- Pinch of salt
- 1 tsp Baking powder
- 1/2 tsp Bicarb of soda
- 1 tsp Ground ginger
- 2 tsp Lavender extract
- 110 g Natural yoghurt
- For the icing:
- Icing sugar
- Purple food colouring
- Water
- Edible flowers
METHOD
- Pre heat the oven to 170 degrees
- Butter and flour your bundt tin
- Beat the margarine, sugar and honey in a food mixer until light and airy
- Add in the ground ginger, lavender extract, salt and the eggs (one at a time) beating well after each egg is added
- Fold in the flour, baking powder and bicarb of soda with alternate spoonfuls of the yoghurt until the mixture is smooth and lump free
- Pour into the buttered bundt tin and bake for 40 minutes
- When the cake is completely cool, top with glace icing made according to the packet instructions, adding your chosen colour towards the end of mixing
- Decorate with edible flowers.
Laura Scott is a private chef and the creator of the fabulous foodie blog www.howtocookgoodfood.co.uk where she offers a wealth of invaluable cooking advice, ideas and recipes. She’s also the chef and host of one of the South East’s most successful supper clubs, the Epsom Supper Club, which has been delighting diners drawn to her delicious dishes and innovative cooking since 2011. To experience Laura’s astonishing food for yourself, consider booking a place at an upcoming supper club soon – they sell out super quick! Find out more at www.howtocookgoodfood.co.uk