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
- 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
- Wash and dry the fresh lavender flowers to remove any grit or insects.
- Line a sheetpan with greaseproof paper and break the lavender flowers into small pieces with no overlap.
- Dry them in a low oven at 40°C for approximately 20 minutes.
- In a food processor, add the white granulated sugar and dried lavender and blitz until well mixed.
- Line a 20 cm springform pan with greaseproof paper.
- Preheat fan forced oven to 160°C.
- In a medium sized bowl, add the flour, baking powder, baking soda, poppy seed and stir in the lavender sugar.
- In another bowl, mix the eggs with yoghurt and olive oil.
- Make a well in the centre of the dry ingredients and gradually stir in the wet ingredients until combined.
- Fold in the lemon zest and juice.
- 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.
- Remove from the oven and leave to rest for 5 minutes.
- Peel off the paper and place the cake on a wire rack to cool.
- 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.