Friday, 20 July 2012
Summer Almond Cake with Lavender Icing ...
Summer Almond Cake with Lavender Icing : By Alan Palmer
320 calories / 19.8g fat per portion
Alan says: ‘This recipe sums up summer – fresh, light and bursting with colour and flavour’
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
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.