Lavender, Lemon and Almond Loaf Cake

Lavender, Lemon and Almond Loaf Cake
  • 120 g ground almond
  • 70 g all-purpose flour
  • one pinch of salt
  • ¼ tsp baking powder
  • 1/8 tsp baking soda
  • 170 gsugar
  • 4 large eggs
  • 2 tbsp edible dried lavender
  • Finely grated zest of 2 unwaxed lemons
  • 80 mlextra-virgin olive oil Filippo Berio
  • Juice of 1 lemon
  • From Decoration edible dried lavender
  • zest and slices of unwaxed lemon

1 Grease a loaf tin and heat oven to 150°C (300° F).
2 In a bowl, combine grounds almonds, flour, baking soda and powder, salt and dried lavender.
3 In another bowl, using an electric mixer, beat the eggs and sugar until pale and fluffy (30 seconds only). Add the lemons zest and olive oil. Finally, stir in the dry ingredients. Spread the batter into the pan
4 Bake for about 45 minutes or until a toothpick inserted in the centre of the cake comes out clean. Allow to cool. If you enjoy the fresh taste of lemon, drizzle lemon juice over the top of the cake.
5 Decorate with dried lavender and lemon slices.

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