Member recipe
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Lavender & Rosemary sponge

By Beebakes (GoodFood Community)
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6
A Provençal twist on the ultimate classic. Grab a bite of summer all year round.
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Ingredients

For the sponge:

  • 100g soft unsalted butter (plus extra for greasing)
  • 100g caster sugar
  • 100g self-raising flour
  • 2 large free range eggs
  • zest of 1 unwaxed lemon
  • 2tbs edible lavender flowers

For the syrup:

  • 100g soft unsalted butter (plus extra for greasing)
  • 100g caster sugar
  • 100g self-raising flour
  • 2 large free range eggs
  • zest of 1 unwaxed lemon
  • 2tbs edible lavender flowers
  • 10g sprig of rosemary (you'll need only the leaves)
  • 2 tbs sugar
  • juice of 1 lemon
  • sip of gin (optional) / splash of water (20ml, approx.)

Final touches:

  • 100g soft unsalted butter (plus extra for greasing)
  • 100g caster sugar
  • 100g self-raising flour
  • 2 large free range eggs
  • zest of 1 unwaxed lemon
  • 2tbs edible lavender flowers
  • 10g sprig of rosemary (you'll need only the leaves)
  • 2 tbs sugar
  • juice of 1 lemon
  • sip of gin (optional) / splash of water (20ml, approx.)
  • 2 tbs Lemon curd
  • icing sugar
  • edible lavender flowers

Method

  • STEP 1
    Start by making the syrup. You can make it overnight by putting all ingredients in a glass e let "marinate". Just make sure to give it a good stir to help the sugar dissolve. Alternatively you can make it just before focusing on the sponge by heating gently all ingredients in a pan; bring it to the boil (the sugar should have dissolved) then let it cool down for a bit.
  • STEP 2
    Grease and line the base of two 16cm springform cake tins. Heat the oven to 180C/160fan/gas 4.
  • STEP 3
    In a bowl zest the lemon, then add the the butter, the sugar and, most importantly, the lavender flowers (lightly crushed between you fingers). Cream all together until pale and fluffy. Slightly beat the eggs and gradually incorporate them, alternating the flour.
  • STEP 4
    Divide the mixture between the two tins and bake for about 20 minutes or until a skewer inserted into the middle comes out clean (...you know your oven). Once cooked, helping yourself with a strainer, pour the syrup on top of the warm sponges. Leave to cool completely in the tins.
  • STEP 5
    Last step: sandwich the cakes together with the lemon curd and coat with sifted icing sugar and a handful of lavender flowers. Et voilà.
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