Chunky Apple, Orange and Lavender Cake

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.

Ingredients

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

Method

1. Grease and line a 20cm loose bottomed round tin

2. Pre-heat oven to 160° fan oven, Gas mark 4 180°C

3. Sift the flour and baking powder into a blender

4. Add the fat, sugar and eggs

5. Whizz in the blender until it’s a smooth creamy consistency

6. Fold in the apples, lavender and orange zest.

7. Add a tablespoon of milk if the mixture seems dry

8. Spoon the mixture into the prepared tin, levelling off with the back of a spoon

9. Bake for about one hour – when cake feels springy in the centre and is just about shrinking away from the edge of the tin

Icing

1. Put the sifted icing sugar into a pint sized mixing bowl

2. Gradually pour in enough orange juice to make a thick/runny icing

3. Spread over the cake and allow it to drip over the sides

4. Decorate with orange zest and lavender sprigs