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(Serves 8)
Ingredients
250g unsalted butter, cubed
4 eggs
200g caster sugar
250g self raising flour
Zest of 2 lemons
Juice of 2 lemons
200g thickened cream, whipped
4 tbsp lemon curd
small pinch of edible lavender
(DO NOT USE TOO MUCH LAVENDER, IT’S VERY STRONG)
Method
Place the butter into a mixer, add the caster sugar and cream together until light and fluffy.
Put the mixer on a slower speed and pop in an egg, let it combine, then slowly add the other eggs til combined. Add in the lemon juice and fold in the flour to ensure all combined, then crumble in the lavender
Place the mixture into a greased cake tin and smooth off the top surface. Place into a preheated oven at 185oC for 35-40 minutes.
Place on a cooling rack. Once sufficiently cooled, cut in half horizontally, fill with the whipped cream and lemon curd, pipe cream on top and dust over with cocoa and serve.
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