| Prep: 30 mins | Cook: 45 mins – 60 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 548 | 22g | 13g | 82g |
| sugars | fibre | protein | salt |
| 55g | 3g | 7g | 0.8g |
There’s nothing quite like the aroma of freshly baked cake permeating throughout the house on a Sunday afternoon. But when it comes to this Hyssop Lavender Cake, the experience is transcendent. The rich, fruity tang of mixed fresh berries accompanied by the subtle, floral notes of lavender and hyssop, makes this cake a flavorsome delight perfect for any occasion.
The Fusion of Cali’ Health-Consciousness and Comfort
As someone fond of California’s sunny valleys, I’ve always been a fan of recipes that embody the West Coast health-consciousness without compromising comfort. This Hyssop Lavender Cake is a testament to that, it manages to encompass the best of both worlds remarkably. Just like my beloved avocado toasts and fresh salads, this cake is a charm that brings together natural sweetness and dietary balance in one divine dessert.
The Best of Health in a Dessert
Being a mother of three adopted children, I am always on the lookout for recipes that combine taste and health, and this cake fits the bill perfectly. The mixed berries in the cake provide a bounty of antioxidants and fiber, promoting digestive health and immunity. Plus the hyssop leaves, known for their antiseptic properties and lavender flowers, famous for their calming effects, transform this delicious cake into a nutritious powerhouse.
This Hyssop Lavender Cake is somewhat reminiscent of Blueberry Crumb Cake due to its fruity nature, but brings its own unique aroma and flavour with the addition of lavender and hyssop. Combine it with a glass of fruity Pinot Noir or a cup of refreshing Chai tea, this cake is a wonderful round-off to your dining experience.
Whether it’s for a weekend brunch or a family gathering, this Hyssop Lavender Cake is a must-try. And believe me when I say, it brings back a slice of sunny California, right into your home.
What You’ll Need
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 1 stick unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon dried lavender flowers
- 1 tablespoon dried hyssop leaves
- 2 cups mixed fresh berries (such as raspberries, blueberries, and/or blackberries)
- 1 tablespoon lemon zest
- 1/2 cup fruit jam of your choice
- Confectioners’ sugar, for dusting (optional)
Method
Step One
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and lightly grease a cake tin.
Step Two
In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Then set aside.
Step Three
In another bowl, cream together the softened unsalted butter and 1.5 cups of sugar using an electric mixer until it forms a light and fluffy consistency.
Step Four
Add the two large eggs, one at a time, to the butter and sugar mixture. Make sure the first egg is fully incorporated before adding the second. Mix in the vanilla extract.
Step Five
Slowly incorporate the dry mixture into the wet mixture, alternating with the half cup of milk. Start and end with the dry mixture. Mix until just combined, avoiding overmixing.
Step Six
Gently fold in the dried lavender flowers and dried hyssop leaves. Pour the cake batter into the prepared tin.
Step Seven
Bake the cake in the preheated oven for around 35-40 minutes, or until a toothpick or cake tester inserted in the middle of the cake comes out clean.
Step Eight
While the cake is cooling, prepare the berry topping. In a bowl, combine the mixed fresh berries, lemon zest, and fruit jam. Stir until well mixed.
Step Nine
Once the cake has cooled, top it with the berry mixture. Dust it with confectioners’ sugar if desired before serving.
