Cake! : Lemon and Lavender Drizzle Cake
“Maybe it is the drizzle that goes on top of this cake, but something about it makes it the first choice for our younger testers.”
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We’re very excited about the very imminent launch of our newest cake book.
Rethink Retreats has packed Easy Cake, No Mess with 24 new cake and dessert recipes.
Each and every recipe is remarkably easy to prepare – and even easier to clean up after. When it’s released, we’ll let our cake enthusiast list know when they can download the full version for free from Amazon. Now that’s something to look forward to.
In the meantime, enjoy a recipe from our first book – Cake! You can get 4 more for free by dropping your name in the box to the right. And if these recipes from Cake! are not enough, perhaps it’s time to get the full version. You can always swing on over to Amazon and grab it for just a few bucks.
But for now, why not tuck into this mouthwatering recipe. Maybe it is the drizzle that goes on top of this cake, but something about it makes it the first choice for our younger testers.
Plus, the lavender adds something unique to this cake – a taste found nowhere else in this recipe collection.
8-12 slices per cake
200g (1 1/3 cup) Swede (Rutabaga), peeled and diced into 2cm (3/4”) cubes
120g (1/3 cup) Honey
2 medium Eggs
Zest of 1 medium Lemon
1 tbsp Dried lavender flowers
120g (1 cup) Wholemeal flour
2 tsp Baking powder
1 pinch Salt
For the Drizzle
3 tbsp Rapadura sugar
2 tbsp Water
Juice of 1 med Lemon
Preheat the oven to 180°C (350°F, Gas mark 4). Line the bottom of a baking tray with baking parchment and grease the sides with butter.
Boil the swede on the stove top for 20 minutes, or until cooked through. Drain water and blend to a puree. In a separate mixing bowl, whisk the honey and eggs together for 2 minutes. Add the lemon zest, lavender flowers, flour, baking powder and salt and whisk. Then add the swede puree and combine.
Pour into the mixing tin and bake in the middle oven for 30 minutes. Meanwhile, prepare the drizzle. Dissolve the sugar in water and heat slowly in a small pan. Remove from heat as soon as sugar is dissolved. Allow to cool before adding lemon juice. Mix well.
Remove the cake from the oven, but leave it in the tin. While still warm, prick the cake with a skewer so it is filled with little holes. Pour the drizzle mixture over the cake and enjoy. You may find you have extra drizzle for your plate.
One of the easiest ways to remove water from boiled vegetables is to return them to the pot they were boiled in once drained. Maintain the heat for just a moment or two longer, while constantly stirring.
Store cupboard substitutions
Because although fancy, healthy ingredients are all well and good, but sometimes you want to just make a cake right now
Both lavender and swede can be difficult to source, focus on getting these ingredients. If you absolutely can’t, substitute turnips and exclude the lavender. It won’t be exactly the same, but it will be both tasty and healthy in a way you didn’t expect.
120g (1 cup) Plain or all purpose flour for Wholemeal flour
3 tbsp Brown sugar for Rapadura sugar
Check out these other fabulous cake recipes – several are from our new book:
And do please share your own favourite recipes below… we’d love to hear from you.