I want to tell you about a new addition to my baking books library – Amber Rose love bake nourish. Her recipes make great use of alternative flours, refined sugar alternatives, and other ingredients. As a keen Thermomix baker this is music to my ears. No need to search the supermarket or run to Wholefoods every time almond milk, rice flour or vanilla sugar is mentioned- ‘smiley face’.
The original recipe makes an 8″ cake but when I licked the spatula and tasted the consistency I thought it would work better as mini loaves, so I baked then for about 10 less than the original timing. I have used this combination of lavender and lemon in several recipes before- scones and macarons- so knew it would work well. It is an enchanting book, full of good advice for people who not very adventurous bakers and I comment it to you. So glad my daughters put it in my Christmas stocking even though they know only too well how many cook books I own!
I milled my almond flour in the Thermomix, made the lavender sugar mix in a jif and dusted with Thermomix vanilla sugar. Of course you can do this in a food processor and mix the cake in a stand mixer.
lemon lavender mini loaves
- 100g caster sugar
- 7g dried lavender (from cook store rather than your potpourri pouch – only joking) you can increase this but it is an ingredient you need to be careful with as you don’t want it to taste like a bar of soap. Don’t be afraid though- the lemon juice balances it out wonderfully.
- 230g unsalted butter
- 250g almond flour
- 1 vanilla pod scraped – you know it’s soooo much better than vanilla extract
- 3 large eggs, beaten
- 2 lemons, Grated zest and juice of 1
- 120g polenta
- 60g honey
- 5g baking powder
- Pinch of salt
- Vanilla or lavender icing sugar to dust (optional)
Preheat oven to 160°C/325°F
Prepare 8″ cake tin or this would work equally well as loaves or mini cakes. Lakeland has a nice range with straight sides and loose bottoms.
You could make this in the Thermomix using the whisk attachment. I used my KitchenAid stand mixer as the TM was doing all the flour and sugar mixing.
Beat the butter, vanilla scrapings and lavender sugar until fluffy before adding the almond flour. Add the beaten egg gradually, followed by lemon zest, lemon juice, honey, polenta, baking powder and salt.
Transfer to the prepared pan of your choice and bake until your cake tester comes out clean. About 45 minutes for the 8″ pan. Remember that if your oven is forced air it has a fiercer heat and you should adjust cooking times or temperature.