Tilly T – Food & Me – The allergy friendly blog for kids (and grown ups)

This week we visited the Castle Farm Lavender fields and I picked up some culinary lavender flowers and cold essence and this is the first thing I made with them .

Preparation

Prepare two 20inch cake tins

Place cake tins on baking paper and draw around the bottoms

Cut these out and place the cut out circles in the base of the tins

Pre heat the oven to 180c

Ingredients

4 large eggs (weigh them with shells on and write down the number you get )

That number will be the amount you want to weigh out for your ;

GF Self raising flour

DF Butter

Sugar

+ 1tsp baking powder

Method

Whisk together sugar and butter until it looks like soft icecream

In a separate bowl add baking powder to your flour

Crack an egg in to your butter and sugar mixture, add two big spoonful’s of flour and whisk.

Repeat that until all of the eggs have been used . When you run out of eggs pour in the rest of the flour and do one final whisk until everything is blended together .

Using a ladle, scoop your mixture evenly in to your two cake tins.

Spread mixture out in your cake tins and then bang the tins on the table two times and shake to get rid of any air bubbles.

Put in the oven for 30minutes at 180c

After 30 minutes , stick a sharp knife in to the middle of the cake, if the mixture sticks to the knife bake for longer. If the knife comes out clean the cake is ready.

Butter cream ingredients

75g stork block butter

150g icing sugar

1 drop ONLY culinary lavender essence

Putting your cake together

When your cake is completely cold, place one half on to your cake tin lid. Ice the top of this half with a thick layer of butter cream. Place the other half on top and the butter cream now becomes the middle of the cake.

Optional finishes;

Add a thin layer of butter cream to the top , dust with icing sugar and sprinkle with culinary lavender flowers

OR

Roll roughly half a bag of fondant icing until it is thin and much bigger than the cake. Cover cake with a thin layer of butter cream for the fondant to stick to. Lay the fondant over the cake and press gently round the sides. Cut the excess icing from around the bottom. Dust with icing sugar and top with lavender flowers .

ENJOY!