Orange Lavender Loaf is a wonderful summer bake. It combines the fruitiness of oranges and floral delight of lavender. Perfect for picnics.
5 from 9 votes
Prep Time 15mins
Cook Time 45mins
Total Time 1hr
Course Cakes, Dessert
Cuisine English, International
1tbspedible lavenderYou can also add a little extra once it's baked to add the purple tones back to the top of the loaf.
4tbspicing sugar / confectioners 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.
I would love to hear what you thought about this recipe. Please leave a comment on the blog post.
Recipe by Sisley White at Sew White www.sewwhite.com