This sweet but not too sweet cake is such a joy. It’s a whisper of late summer in Italy, its fragrant, subtle, light, a perfect after lunch delight or just a paring with afternoon tea. You can taste the floral lavender but it’s not too overpowering. A little goes a long way.
Lavender Almond Olive Oil Cake
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 tsp salt
- 2 tsp baking powder
- 1 cup sugar
- 3 large eggs
- 1/2 cup full fat milk
- 3/4 cup olive oil
- 2/3 cup finely chopped raw unsalted almonds
- 2 tsp dried culinary lavender
Instructions
- Preheat oven to 350. Lightly butter or oil an 8” cake pan.
- Whisk together the flour, baking soda and salt. In another bowl, with an electric mixer, beat the eggs and sugar until fluffy and pale, add milk. Slowly pour in olive oil whilst still mixing. Stir in the almonds and then the lavender. Pour batter into cake pan and bake about 45 minutes or until a fork comes out clean from the center. Transfer to a rack to cool. Finish with sifted powder sugar and a bit more of the lavender.
