Lavender, Lemon & Poppy Seed Cake

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The Lavender Lemon & Poppy Seed Cake puts to use three ingredients from the edible garden: lavender flowers, lemons and poppy seeds.

In the first of the garden cake series, I’m sharing the recipe for my Lavender, Lemon & Poppy Seed Cake. The recipe makes use of fresh lavender flowers while they’re in bloom in the edible garden. You can use dried lavender flowers but I found the flavour not to be the same. Fresh flowers add a vibrancy that the dried version doesn’t but it’s still delicious nonetheless.

Grated lemon peel and lemon juice add brightness while the poppy seeds add a textural element. Olive oil replaces butter in this cake, and you can use a lite version of the Greek yoghurt if you prefer. Either way, the result is a cake that is light and moist to enjoy in the afternoon with a cup of garden tea or even a Gin & Tonic!

Lavender, Lemon & Poppy Seed Cake Recipe

Recipe by The Gourmantic Garden

Ingredients

• 1 cup white granulated sugar
• 3/4 cup edible lavender flowers
• 1 1/2 cups plain flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 tablespoons poppy seed
• 2 large eggs, lightly beaten
• 1 cup / 250g plain Greek yoghurt
• 1/2 cup olive oil
• zest of 1 lemon, finely grated
• 1 tablespoon lemon juice, freshly squeezed
• icing sugar for dusting
• fresh lavender sprigs for garnish

Method

1. 1. Wash and dry the fresh lavender flowers to remove any grit or insects.
   2. Line a sheetpan with greaseproof paper and break the lavender flowers into small pieces with no overlap.
   3. Dry them in a low oven at 40°C for approximately 20 minutes.
   4. In a food processor, add the white granulated sugar and dried lavender and blitz until well mixed.
   5. Line a 20 cm springform pan with greaseproof paper.
   6. Preheat fan forced oven to 160°C.
   7. In a medium sized bowl, add the flour, baking powder, baking soda, poppy seed and stir in the lavender sugar.
   8. In another bowl, mix the eggs with yoghurt and olive oil.
   9. Make a well in the centre of the dry ingredients and gradually stir in the wet ingredients until combined.
   10. Fold in the lemon zest and juice.
   11. Pour the batter into the prepared pan and bake for 45 to 50 minutes, or until a skewer inserted into the middle comes out clean.
   12. Remove from the oven and leave to rest for 5 minutes.
   13. Peel off the paper and place the cake on a wire rack to cool.
   14. To serve, dust with icing sugar and garnish with a sprig of fresh lavender.

And if you have a go at making this cake, don’t forget to tag @the.gourmanticgarden on instagram so we can see it.