Chunky Apple, Orange and Lavender Cake
Updated: Mar 6
This cake is even more delicious than it looks.
It is tangy, fruity and moist - becoming more moist the second day - if it lasts that long!
It is best kept in the fridge.
225g self raising flour
1 rounded tsp baking powder
3 Bramley apples (about 550g) – peeled and chopped into small dice
2 large beaten eggs
75g fat – (dairy free marg, coconut oil or soft butter)
100g soft brown sugar
Grated zest of a large orange
A little milk if needed (soy, goat, cow or nut)
2tbs fresh lavender florets
lavender sprigs to decorate
For the icing
50g icing sugar - sifted
Juice from half an orange
A little orange zest
Grease and line a 20cm loose bottomed round tin
Pre-heat oven to 160° fan oven, Gas mark 4 180°C
Sift the flour and baking powder into a blender
Add the fat, sugar and eggs
Whizz in the blender until it’s a smooth creamy consistency
Fold in the apples, lavender and orange zest.
Add a tablespoon of milk if the mixture seems dry
Spoon the mixture into the prepared tin, levelling off with the back of a spoon
Bake for about one hour – when cake feels springy in the centre and is just about shrinking away from the edge of the tin
Put the sifted icing sugar into a pint sized mixing bowl
Gradually pour in enough orange juice to make a thick/runny icing
Spread over the cake and allow it to drip over the sides
Decorate with orange zest and lavender sprigs