Summer Almond Cake with Lavender Icing ...

Summer Almond Cake with Lavender Icing : By Alan Palmer


Serves 10

320 calories / 19.8g fat per portion

Alan says: ‘This recipe sums up summer – fresh, light and bursting with colour and flavour’

Ingredients:

For the cake:


110g (4oz) Kerrygold butter, softened

110g (4oz) golden caster sugar

3 free range eggs

75g (3oz) self raising flour

1tsp baking powder

45g (1½ oz) ground almonds

110g (4oz) blueberries


110g (4oz) raspberries


For the icing:


75g (3oz) Kerrygold butter, cubed and softened


150g (5oz) icing sugar

1 tbsp single cream

1 tsp fresh lavender

lavender sprigs, to decorate

Method:


Preheat the oven to 180°C/fan oven 160°C/Gas Mark 4. Line a 20cm (8 inch) round cake tin with baking paper.


Beat the butter and sugar together until light and fluffy. Gradually add the eggs, beating well between each addition. Sift together the flour and baking powder, then fold into the mixture with the ground almonds. Gently fold in the blueberries and raspberries.

Spoon into the prepared tin, level the surface and bake for 40-45 minutes. Cool for 20 minutes, then remove from the tin and place on a wire rack to cool completely.

When cool, prepare the icing. Beat the butter and icing sugar together until combined, then whisk vigorously until pale and fluffy. Add the cream and half the lavender. Spread over the surface of the cake and decorate with the remaining lavender.

Cook’s tip: Check online for suppliers of culinary lavender. If you can’t find any, try using a little finely grated lemon or orange zest in the icing instead.
Credit: Alan Palmer’s recipe has been taken from the Kerrygold Community Recip-e-book, available for free download now! Visit www.facebook.com/KerrygoldUK for more delicious recipes and to download your free copy.