Cakes

Orange lavender and almond syrup cake

November 3, 2014

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I love quiet get-togethers (this quote really summed it up well for me). I have control how loud the music is, I can hear what everybody is saying, there is no distractions and the food is nice.

Last weekend we had friends over and even though I always dream of taking lovely Kinfolk like photos of those gatherings, but when friends come I don’t want to play with my camera. I want to be fully present. But I’m sure you can easily imagine casual chat over a glass of wine. There were cookbooks, dog breeds involved and many other important and non-important topics as well.

I think finally we got a recipe for a perfect menu. A slow roasted lamb has been a hit and it wasn’t labor intensive. We made a salad that was a little bit more fancy than usual (Ottolenghi’s Kind Of Waldorf Slaw Salad from Plenty More, you must try it). And a cake.
I always try different cake anyway. This cake caught my eye in “Modern Vegetarian” by Maria Elia. I wasn’t too convinced to amount of lavender in a recipe. I was afraid the cake will turn out soapy. But my, oh my orange and lavender is amazing. Even if you don’t feel like making a cake, just make the syrup itself. Soooo good.

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Orange lavender and almond syrup cake

Orange lavender and almond syrup cake

Recipe from Modern Vegetarian by Maria Elia

For a 20x20-cm square pan

  • 250g butter
  • 200g sugar
  • 4 eggs
  • 50g plain flour
  • 2 tsp baking powder
  • juice and grated zest of 2 oranges
  • 250g semolina
  • 200g ground almond
  • 120 Greek yoghurt
  • For syrup
  • juice and grated zest of 2 oranges
  • 4 tsp dried lavender
  • 375ml water
  • 1 cinnamon stick
  • 275g sugar
Preheat the oven to 170°C/160°C fan.
Butter and flour a 20x20-cm square pan.
Cake
In a big bowl beat the butter and sugar until light and fluffy.
Beat in the eggs, one at a time.
Sift in the flour and baking powder.
Add in the orange zest, semolina and ground almonds and stir it until well combined.
Add the orange juice and yoghurt and stir gently until combined.
Pour the batter into the prepared cake pan.
Bake in preheated oven for around 1 hour, or until or until a skewer inserted in the middle comes out clean.
Syrup
Place all the ingredients in a medium saucepan over a low heat and bring to boil.
Simmer for 30 minutes or until it thickens a little bit.
Pour half of the hot syrup over hot cake. Allow the cake to cool before slicing.
Serve with remaining syrup drizzled over.

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4 Comments

  • Reply rise of the sourdough preacher November 3, 2014 at 16:52

    Wow Magda your caake looks so nice, i can imagine it’s buttery and moist texture, perfect for tea!
    The menu you cooked sounds so nice too :)
    Have a lovely week
    Lou

    • Reply Magda November 4, 2014 at 12:55

      Thank you Lou. I was just thinking of you while I was making the cake, you wouldn’t believe that while I was mixing sugar, butter and adding egg by egg, the mixture split. Do you know why it happens? All ingriedients were rom temperature. I was trying to mix in an egg well before adding another one. I know you are brilliant at experimenting and mastering techniques.

      Have a lovely week too.

  • Reply Waniliowa Chmurka (@olciaky) November 6, 2014 at 20:17

    Magda, to ciacho musiało pachnieć obłędnie.
    Nie mówię już o smaku.. :)
    Ps: Ładnie tu u Ciebie, będę wpadać częściej.

    • Reply Magda November 6, 2014 at 20:54

      Chmurko bardzo dziękuję i zapraszam tak często jak Ci czas pozwala.
      Oj tak pachniało, tylko właśnie mi przypomniałaś, że zapomniałam dzisiaj dodać sobie syropu do kawy.

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