Lavender Cake
Prep time
Cook time
Total time
An extra fine cake full of lavender and lime aroma.
  • 90gr fresh milk
  • 2 tbs (4gr) & 1 tbs. (2gr) dried lavender
  • 60gr butter at room temperature
  • 100gr sugar
  • 2 eggs
  • 100gr self rising flour
  • 10gr raw, peeled and unsalted almonds (approx. 8)
  • zest of one lime
  1. From the night before mix the 2 tbs of lavender in to the milk, wrap it and keep it in the fridge.
  2. The next day, preheat the oven at 175 degrees Celsius.
  3. In a food processor beat the almonds with the zest and the rest of the lavender until fully incorporated.
  4. Beat the butter with the sugar in a standing mixer.
  5. Add the eggs and mix until fully incorporated.
  6. Strain the lavender from the milk and add it along with the flour and the almond mixture to the batter.
  7. Mix with a silicon spatula with gentle upward movements.
  8. Fill in to max ⅔ the baking mould. Be sure to grease it properly.
  9. Bake for about 40 minutes until the fork comes out clean from the centre of the cake.
  10. Let it cool and un-mould.
  11. Enjoy!!
Please note that the ingredients are for a small mould. For a larger classic mould adjust the ingredients to double or triple.
Recipe by Craft Cook Love at