MINI LEMON, LAVENDER AND BLUEBERRY BUNDT CAKES

Preparation time 20 mins Cooking time 30 mins Makes 12 large or 24 small

250g unsalted butter, softened,

plus extra, to grease

2 cups plain flour

2 tsp baking powder

1 cup caster sugar

Finely grated zest of 1 large lemon 2 tsp dried food-grade lavender

flowers, finely chopped 3 free-range eggs, at room

temperature

1 Tbsp fresh lemon juice 250g tub sour cream

1 cup frozen blueberries

1 cup pure icing sugar, sifted 2-3 Tbsp milk

125g punnet blueberries, to serve Edible flowers, to serve

BLUEBERRY SYRUP

1/2 cup frozen blueberries

1/2 tsp dried food-grade lavender

flowers

1 tsp lemon juice

STEP 1 Preheat oven to 160°C fan-forced (180°C conventional) Grease a 12-hole (1/3-cup-capacity) mini bundt pan or 6-hole (2/3-cup-capacity) bundt pan with butter (see Cook’s tips).

STEP 2 In a large bowl, sift flour and baking powder together.

STEP 3 In the bowl of an electric mixer, beat butter, sugar, lemon zest and lavender until fluffy. Add eggs, one at a time, beating after each addition, then add lemon juice, beating to combine.

STEP 4 Add flour mixture and sour cream to butter mixture, alternating between dry and wet ingredients, starting and ending with dry mixture.

STEP 5 Spoon or pipe batter into holes until 3/4 full. Press 3-4 frozen blueberries into each cake; smooth tops. Bake for 25-30 minutes, or until golden brown and cooked when tested with a skewer.

STEP 6 Cool cakes in pan for 5-10 minutes, then turn out onto a wire rack to cool completely. Wash and dry pan and repeat with remaining mixture.

STEP 7 Meanwhile, for syrup, put berries and lavender in a small saucepan on medium heat. Cook, stirring, for 4-5 minutes, until simmering and fruit has collapsed. Press cooked fruit through a fine sieve. Discard solids. Stir lemon juice through. Set aside syrup to cool.

STEP 8 In a bowl, stir icing sugar and milk until smooth (icing should be quite runny to be translucent on cakes). Dip cakes in icing, then transfer to a wire rack to set. Serve with blueberry sauce, blueberries and edible flowers.