Ingredients
¾ cup unsalted butter, softened
3 eggs, lightly beaten
1 tablespoon fresh lavender florets, roughly chopped
½ teaspoon vanilla
¾ cup caster sugar
1 ½ cups self-raising flour, sifted
2 tablespoons milk
Icing
½ cup icing sugar, sifted
½ teaspoon water
Lavender florets for decoration
Method
Preheat oven to 180 degrees.
Lightly grease and flour an 8-inch spring form ring tin.
Cream butter and sugar together until light and fluffy.
Add the eggs one at a time, beating thoroughly between each addition, until mixture becomes thick and glossy.
Fold in the flour, lavender florets, vanilla and milk.
Spoon the mixture into the pan and bake for one hour.
When cooked, let it sit for five minutes, then turn out to a wire rack to cool.
Mix the icing sugar with the water until smooth.
Pour over the cake and decorate with fresh lavender.
