.
Iced Lavender Loaf
Time: 35 mins
Makes 2 loaves
Per loaf:
Calories 176/slice
Fat 10g of which 6g is saturated
Suitable for vegetarians
Suitable for freezing
Milk 75ml (3fl oz)
Fresh lavender flower heads 6, plus extra for decoration, or 1 tsp dried lavender
Unsalted butter 175g (6oz) softened
Caster sugar 175g (6oz)
Lemon 1, finely grated zest
Eggs 3, beaten
Self-raising flour 175g (6oz)
Icing sugar 225g (8oz)
Violet food colouring
1 Put milk and flower heads, or dried lavender, in a small pan and bring slowly to simmering point over a low heat. Remove from heat, cover and set aside for 30 minutes.
2 Strain milk into a bowl and discard lavender.
3 Preheat oven to 180°C/Gas 4.
4 Beat butter, caster sugar and lemon zest together until soft and creamy. Beat in eggs a little at a time, adding a tablespoon of flour with each egg. Fold in remaining flour and 2 tablespoons of lavender milk.
5 Spoon the mixture into two loaf tins and level the top of each one. Stand the tins on a baking sheet and bake for 35 minutes or until a skewer comes out clean.
6 Leave to cool in tins for 10 minutes before turning out onto a wire rack to cool completely.
7 Sieve icing sugar into a bowl and stir in enough lavender milk to make a smooth paste that just holds its shape. Tint icing by mixing in a little violet food colouring and then spread it over tops of cakes with a palette knife. Decorate each cake with small sprigs of lavender flowers. Leave to set before serving.
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