Almond & Lavender Cake


2 cups sugar, divided

1/2 cup slivered almonds

2 tablespoons of Dried Culinary lavender

1 cup butter, softened

4 eggs

2 teaspoons vanilla extract

1 cup sour cream

1/4 cup double cream

2-1/2 cups plain flour

1/2 teaspoon baking soda

1/2 teaspoon salt

4 teaspoons boiling water

3/4 cup icing sugar

Additional dried lavender flowers (optional)


Grease a 10″ pan and sprinkle with sugar; set aside. Place 1/2 cup sugar, almonds and 1 tablespoon lavender in a blender; cover and process until finely ground.

In a large bowl, cream the butter and remaining sugar until light and fluffy; beat in almond mixture until combined. Add eggs, one at a time, beating well after each addition. Beat in vanilla.

In a small bowl, combine the sour cream and double cream. Combine the flour, baking soda and salt; add to the creamed mixture alternately with the sour cream mixture, beating well after each addition.

Pour the mixture into your greased 10″ pan and bake at 180 for 25-30 minutes or until a knife is removed cleanly.