Ingredients for the cake
1 tablespoon of lavender flowers for cooking
200 g of butter + 15 g for the mould
200 g of sugar
200 g of flour
50 g of ground almonds
1 lemon zest
2 lemon juice
1/2 teaspoon baking powder
Ingredients for the glaze
100 g of icing sugar
1 lemon juice
Preparation of the cake
30 minutes before starting: remove the butter, cut it into cubes and let it soften.
Butter the mold (I used the plumcake one)
Preheat the oven to 170°C.
Work the butter with the sugar until you get a cream.
Add the lemon zest, the lavender flower and mix.
Add the eggs one at a time, continuing to beat.
Then add the flour, ground almonds and baking powder.
Actively mix with a whisk to obtain a homogeneous paste.
Finally add the lemon juice slowly, mixing well.
Generously butter a cake tin.
Pour the mixture into the mould.
Sprinkle with the flaked almonds.
Cook for 30-45 minutes.
To check doneness, insert the blade of a knife into the center of the cake. It should come out dry. Otherwise extend the cooking time by 5 minutes.
Leave to cool before unmolding.
Prepare the glaze
When the cake is cold, prepare the glaze.
Put the icing sugar + 1 tablespoon of hot water + the lemon juice and mix vigorously.
The glaze should be thick enough.
Spread over the cake with a spatula.
You can decorate the cake with candied lemon slices and lavender flowers .