Lavender, orange and almond cake
One of Robyn’s goto cakes in summer. The mixture of lavender with orange screams girly afternoon tea.
along with their skins. Set aside.
Preheat the oven to 180degC and line a cake tin with baking paper.
In a large mixing bowl, cream the butter and lavender sugar together until light and fluffy. Add in the orange puree and the eggs. Beat for 1 minute until thoroughly combined. Fold in the ground almonds and baking powder. Pour the mixture into your lined cake tin and sprinkle the sliced almonds on top. Bake for 1 hour or until cooked all the way through. Let the cake cool slightly for 15 minutes, then turn out.
Sprinkle with icing sugar and orange zest to serve.