wheat free lavender cake

 

I adapted this recipe for a wheat/gluten & milk free lavender cake from a recent recipe in Country Homes & Interiors magazine - although I have seen a few versions around lately.  I also simplified it a bit and cut half the sugar out...  It's really easy to make if you have the basics in your store cupboard.

Lavender Madeira Cake

125g dairy free margarine, like 'Pure' sunflower brand

80g of caster sugar (pref unrefined)

2 medium eggs

175g (self raising) or plain gluten free flour (like Doves) plus 1tsp and an extra pinch of g.free baking powder if you don't have s-raising.

pinch of salt

a small quantity of lavender flowers (adjust according how 'flowery' you want the taste - but found about 6 or 7 sprigs of fresh lavender, with flowers pulled off was enough)

Method:

Preheat oven to 170C/325F/Gas 3 and line a loaf tin with greaseproof paper.

Put all the ingredients except the flowers into a bowl and mix/beat until smooth and slack.  If the mix is a bit sticky add a splash of non-dairy milk.  Then fold in the flowers.

Empty into lined tin and bake for approx 1 hour (check around 45-50mins).  Remove from oven and put on a rack to cool.  

It's delicious almost straight out of oven or will keep til the next day - but great to have with strawberries, raspberries or other summer fruit and a cup of tea.  This photo taken with my very expensive photography FX package - known as 'rising steam from cake'.

 

Comments

[ginny]

mmm lovely and i adore that first photo x

[Healthy Foods Blog]

You concept is 100% delightful! It is very charming and impressive.

- Tera

[Rebecca]

sounds great! fab photos too caireen!

[Jordan 1]

cake is a nice dessert, but it's easy to get fat, so try to eat less...

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