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entertainingfoodFood & Drinkin the kitchen withkristina gillrecipes

in the kitchen with: alia and scout’s honey lavender cake

by Kristina Gill


I learned about the Adelaide-based team at Whitewall Photography through a friendly email, the kind of email I love to receive. Alia and Scout gave me so many great choices for the column that it was hard to settle on this Honey Lavender Cake. This style of cake, one layer with a very simple icing, is perfect for picnics, easy entertaining and a treat at home or the office. — Kristina

About Whitewall Photography: Scout Edwards and Alia Elaraj are the Australia-based stylist and photography duo that make up Whitewall Photography. Although Whitewall began predominantly with portraits and weddings, their move to photographing food during the off-season was easy because, well, they love it. Published in many Australian magazines since their beginning in 2010, their recent work can be seen in Fete Press and SBS Feast Magazine. Stay up to date on where they’re shooting via their Facebook page or Twitter.

The full post continues after the jump . . .


Honey Lavender Cake

For the cake

  • 13 tablespoons (175g) butter
  • 1/2 cup natural yogurt
  • 1/4 cup cream
  • 1/2 cup honey
  • 2 tablespoons dried or fresh lavender buds
  • 2 large eggs
  • 1/4 cup sugar
  • 1 3/4 cups self-rising flour
  • 1/2 teaspoon baking powder

 

For the icing

  • 1/2 cup powdered sugar
  • juice of a lemon

 

1. Grease a 10-inch (25cm) round spring form tin, and preheat your oven to 320F/160C.

2. Cube your butter and let it soften at room temperature.

3. In a bowl, combine butter with the yogurt, cream, honey and the lavender buds. Beat with a hand or electric mixer until it all comes together. This is a messy batter, so it may not look like it is coming together at this stage, but it will by the end.

4. Beat the eggs and sugar into the mixture.

5. Sift the flour and baking powder into the bowl and mix together. It should look like cake batter now. Pour into the baking pan.

6. Bake for an hour. Check it at 45 minutes with a skewer.

7. Wait until the cake has cooled slightly and remove it from the tin.

8. To make the icing, combine the powdered sugar and lemon juice. Spoon it onto the cake so it runs down the edge. Serve with whipped cream.


What Scout and Alia Love about This Recipe

We don’t often bake, even though we love the idea. But if we do make a cake, then this is the one. We also love this because it is simple and everything goes into one big bowl, so our little guy can dip things into the bowl and mix away, which he loves. It also makes the house smell like lavender throughout, yum!

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