Provençal cake with lemon, almonds and lavender flowers


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

4 eggs

1 lemon zest

2 lemon juice

1/2 teaspoon baking powder

Almond flakes

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 .