Orange Lavender Loaf
Orange Lavender Loaf is a wonderful summer bake. It combines the fruitiness of oranges and floral delight of lavender. Perfect for picnics.
This loaf was incredible! Orange Lavender Loaf is a super mix of floral and zesty orange notes which will make any afternoon tea a little extra special. It’s quick to mix up and bake so you can have it with done within an hour. Lavender is a lovely ingredient to use for baking, just make sure you get the edible lavender to stay safe.
Dried edible lavender bakes
I added a little extra lavender to the top of the loaf as the cooked lavender had lost a little bit of it’s flavour. I added it once I had added the drizzle so it stuck on a bit more.
A drizzle always adds a little more moisture and taste the final bake when it’s ready to serve. The drizzle also adds a lovely glossiness and the orange glistens.
How great goes this look!! Because I used the orange slices layered in the tin I think the finished cake looked so wonderful. However I was a bit worried that it would be difficult to cut. Once cooked though the orange slices were easy to cut through.
I wish I had another slice of this to enjoy now. Looking at the photos now I’m so hungry. The sponge was soft and the drizzle had sunk through enough to keep the it sponge moist. Serving it when it is still warm is definitely the way to enjoy it. Warm loaf is pretty wonderful.
How to make the Orange Lavender Loaf
In your loaf tin lay a base of greaseproof paper. Add a line of edible lavender and lay the orange slices over the top.
Place the edible lavender in a pestle and mortar and grind it down. Add it to the cake mix. Grate the zest of the orange and add it to the cake mixture too. Adding the edible lavender and orange zest and juice makes the flavour absolutely delicious.
Making the glorious glaze for the cake is super simple. Add water, icing sugar and orange juice to a saucepan and let it bubble down to a thick syrup. Pour over the finished cake and it will sink through sponge leaving it extra moist.
The smell of this load as it was cooking made the house smell incredible. That rich intoxicating smell of lavender that makes you calm and a little sleepy. There was also a lovely orange zestiness that complimented the lavender that sang out of a summer flavour.
Orange Lavender Loaf
- 1 tbsp edible lavender You can also add a little extra once it's baked to add the purple tones back to the top of the loaf.
- 3 oranges
- 200 g self-raising flour
- 200 g caster sugar
- 200 g unsalted butter
- 3 medium eggs
- 4 tbsp icing sugar
- Preheat the oven to 180ºC (160ºC fan).
- Grease and line a half lb loaf tin tin with greaseproof paper.
- Sprinkle a line of the edible lavender in the base.
- Thinly slice the oranges and lay them in the bottom of the cake tin on top of the lavender. Over lapping to get a beautfiul finish on the cooked cake.
- Cream the sugar and butter together in a bowl with a wooden spoon.
- Mix in each egg one at a time.
- Sift in the flour and mix until smooth.
- Add the zest and juice of 1 orange to the mixture and mix well.
- Spoon the batter into the cake tin being careful not to move the oranges.
- Bake for 30-45 minutes. The cake should be golden on the outside and the skewer should come out clean. Remove from the oven and allow to cool while you make the drizzle. It might take up to an hour depending on your oven just keep an eye on it.
- Once cooled, using a knife loosen the cake from the edges of the tin. Place a plate on the cake tin and turn it over to release the cake and show the orange slices on top. Peel off the greaseproof paper.
- In a small pan, mix the juice of 1 orange with the icing sugar and 2 tablespoons of water.
- Warm on a medium heat and keep stirring as the liquid turns into a syrup.
- Take the syrup off the heat (careful, it’s hot!) and pour all over the cooling sponge.
- Leave for a few minutes for the drizzle to sink in. Best served when it is still warm.
Please note that the nutrition information provided above is approximate and meant as a guideline only.
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