Chef Cat Sheppard shows us how to make a cake using a special ingredient, lavender from the garden. This cake is the perfect treat for afternoon tea and with this original recipe and step by step baking instructions, it'll be perfect every time.
Chef Cat Sheppard specialises in making beautiful wedding and celebration cakes, and has made cakes for hundreds of happy clients- some of them being A-List celebrities.
3 tbsp lavender caster sugar
2 tbsp water
Syrup drizzle: 2 tbsp lemon juice
120ml plain yoghurt/buttermilk
1 tsp salt
1 tsp baking powder
250g caster sugar (infused with lavender flowers and lemon zest)
Preheat oven to 160°C.
Mix the flour with the bi-carb and salt.
Put butter in a bowl and beat until light and creamy. Add sugar and beat until pale. Add eggs, one at a time, alternating with 2 tbsp flour, and beat until smooth. Hold back at least ½ the flour.
Fold in flour and yoghurt alternately to prevent splitting. Make sure you have flour for the last part.
Bake for approximately 30 minutes or until a skewer comes out clean.
For the syrup, heat gently and set aside. When the cake is cool, brush over the top with a pastry brush.