Cranberry Honey Cake with Lavender Frosting
1½ cups flour
½ cup raw honey, melted
½ cup sunflower oil
½ cup cane sugar
1 cup cranberries
½ teaspoon cinnamon
1 teaspoon baking powder
1 small orange, juice and zest
pinch of sea salt
5 tablespoons butter
1 cup icing sugar
1 tablespoon water
½ tablespoon lavender
Pre-heat the oven to 325°F.
In a bowl, mix together the flour, salt, baking powder, and cinnamon. Set aside.
In a stand mixer or by hand, beat together the sugar and eggs for a few minutes, until creamy. Add the honey, oil, orange juice and zest.
Gradually stir in the flour, then the cranberries, and mix until combined.
Pour into a buttered loaf pan and bake for 40-60 minutes, depending on the size, until a toothpick or knife comes out clean.
Leave to cool on wire rack for at least 30 minutes, and frost with lavender frosting.
In a small saucepan, melt the butter. Add the lavender and simmer on low heat for 30 seconds.
Remove from heat, let infuse for at least 5 minutes, strain and discard the lavender.
In a bowl, whisk together the butter, water and sugar until smooth. Add a bit more of water if too thick.