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Unsalted Whirl Unsalted Whirl
  • Course Types: Dessert
Lavendar cake

Ingredients

  • For the cake:
  • 250g plain flour
  • ½ tsp baking powder
  • ½ tsp bicarbonate of soda
  • 125g caster sugar
  • 1½ tbsp edible lavender
  • 2 large free-range eggs
  • 200g plain, full-fat yoghurt
  • 100g Unsalted Whirl
  • For the topping:
  • 1 tbsp granulated sugar
  • 2 tsp edible lavender

Products Used: Unsalted Whirl

Unsalted Whirl

Method

  1. Heat your oven to 180C/350F/Gas 4. Line a 1kg/2lb 4oz loaf tin (around 10x20cm/4x8in base measurement) with baking parchment.

  2. In a bowl, combine the flour, raising agents, sugar and lavender.

  3. In a jug, beat the eggs with the yoghurt and Unsalted Whirl. Pour this onto the dry ingredients and, using a spatula, stir until just combined.

  4. Pour into the prepared tin and bake for 40 minutes, or until a skewer inserted into the centre of the cake comes out clean.

  5. Remove the cake from the oven and sprinkle over the granulated sugar and then the lavender.

  6. Leave to cool completely in the tin before slicing.

  7. Garnish with a sprig of lavender.

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