Ever since I had a lavender scone on Kangaroo Island, I’ve been interested in trying something else, and I’ve stumbled across a few recipes lately that use lavender.
This recipe, from Love Bake Nourish, by Amber Rose, is first up.
It was meant to be a gluten free cake, but it turned out I had about half the amount of almond meal that I needed, and some weevils had taken up residence in my polenta. Devastating to have to throw out a whole packet of anything. I replaced the remaining weight with plain flour. So it took a little longer than recommended to cook through.
I got the tick of approval from my neighbour, though. The lavender is very subtle, hardly there; the lemon is much more obvious. A nice cake to have with a cup of tea, especially on a rainy weekend.