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breadcrumbs sugar almonds oil eggs baking pwdr lemon sugar water Fresh spikes of lavender flowers cinnamon
Viewed: 93 - Published at: 7 years agoIngredients
- 45 gm Slightly stale breadcrumbs, (1 1/2oz)
- 200 gm Caster sugar, (7oz)
- 100 gm Grnd almonds, (3 1/2oz)
- 200 ml Oil, (7fl ounce)
- 4 x Large eggs Finely grated lemon zest
- 1 1/2 tsp Baking pwdr
- 1 sm Lemon, Juice of
- 85 gm Sugar, (3oz)
- 100 ml Water, (3 1/2fl ounce)
- 8 x Fresh spikes of lavender flowers or possibly 6, or possibly 1 1/2tbsp dry spikes, rosewater
- 1 x Cinnamon stick Violets, heartsease, or possibly garder pansies
Method
- Line the base of a 20cm (8 inch) cake tin with non-stick baking parchment and grease the sides.
- Mix the breadcrumbs with the sugar, almonds and baking pwdr.
- Add in the oil and Large eggs and beat well.
- Stir in the lemon zest.
- Pour the mix into the prepared cake tin.
- Put into a cool oven and set the heat to 190 C/375 F/gas mark 5.
- Bake for 40-50 min till the cake is a rich brown and a skewer inserted into the centre comes out clean.
- Cold for 5 min in the tin then turn out onto a plate.
- Make the syrup while the cake is cooking.
- Put all ingredients into a pan, and bring gently to the boil, stirring till the sugar has dissolved completely.
- Simmer for 3 mintues.
- Remove the lavender flowers and cinnamon if you wish.
- Pierce holes in the cake with a skewer while it is still hot and pour over the syrup.
- Leave to cold, spooning excess syrup back over every now and then till it is all soaked up.
- Serve with creme fraiche, whipped cream or possibly mascarpone and possibly some sliced fresh fruit on the side.
