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Rosemary, Lavender & Honey Cake

6 eggs

360g caster sugar

360g butter

360g self raising flour

1 tsp vanilla extract

1 tsp lavender extract

3 tsp dried lavender

4 tsp fresh rosemary leaves, finely chopped

1. Preheat the oven to 175C Fan or 190 C. grease and line 3 x 8 inch cake tins.

2. Crack the eggs into a bowl, add both extracts and the dried lavender and the rosemary.

3. Beat together the butter and the sugar until light and fluffy.

4. Approx. 2 eggs from the mix and 2 tbsps of the flour, mix on low until combined then on high, adding the remaining egg mix slowly. Continue to beat for 2 more minutes.

5. Add the remaining flour and a pinch of salt, mix on low until just combined.

6. Spread the mix evenly between the three cake tins, then bake for 15 to 18 mins.

Honey & Lavender Buttercream

500 icing sugar

250g butter

200g honey

1 tsp lavender extract

1. Beat the butter until light, then add the icing sugar and beat until combined

2. Add the honey and the lavender a bit at a time, tasting as you go until you get the required flavour, remember you can always add more if needed.

3. Chill in the fridge for approx. 30 mins prior to icing the cake as the addition of so much honey will soften the buttercream.

Neath Food Festival 2018

I was chuffed to bits to be asked to demo at Neath Food Festival In October where I made this cake, which went down a storm. It sounds like an unlikely flavour combination but the savoury flavour of the rosemary balances out the extra sweet honey flavoured buttercream. If your looking for something to wow I would recommend giving this cake a try.

Lemon Cupcakes, Makes 24

For the cupcakes:

4 eggs

240g caster sugar

240g butter

240g self raising flour

¼ tsp Lemon extract

Zest of one lemon

For the buttercream:

250g butter

500g icing sugar

Zest of one lemon

¼ tsp lemon extract

For the lemon curd:

3 egg yolks

175g caster sugar

Juice of 2 lemons

115g butter

Method:

For the cupcakes:

1. Preheat the oven to 160 C fan or 180 C.

2. Beat the sugar and the butter until light and fluffy.

3. Add one egg, with the lemon zest and extract and 2 tbsps of the flour, beat slowly at first then increase to full speed, add each egg in turn. Beat for a further 2 mins.

4. Add the remaining flour with a pinch of salt and beat on the lowest setting until just combined.

5. Spoon into baking cases and cook for approx. 15 mins, allow to cool completely on a wire rack before decorating.

For the Buttercream:

1. Beat the butter until light and creamy.

2. Add half the icing sugar and beat slowly until combined, then add the second half of the butter cream along with the lemon zest and extract, continue to beat slowly and then increase to full speed and beat for a further 3 – 5 mins.

For the lemon curd:

1. Place a heatproof bowl over a pan of simmering water. Add the egg yolk, sugar and lemon juice to the bowl and whisk. Once the sugar has dissolved gradually add the butter, keep whisking until it started to thicken. Once it coats the back of a spoon, remove from the heat and place in a jar, it will firm up once cooled.

To assemble:

1. Cut a hole in the top of the cupcake and fill with the lemon curd, then replace the cut out cake.

2. Top the cupcake with a swirl of buttercream. 


Top Tip:

 When speaking to people I often find then shy away from making lemon curd because they assume it will be similar to making jam, in fact it is much easier. Also homemade is much tastier than shop bought and you can make it to your own taste. 

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