Rosemary, Honey & Lavender Layer Cake

I was chuffed to bits to be asked to demo at Neath Food Festival In October where I made this cake, which went down a storm. It sounds like an unlikely flavour combination but the savoury flavour of the rosemary balances out the extra sweet honey flavoured buttercream. If your looking for something to wow I would recommend giving this cake a try.

For the Sponge

Ingredients

6 eggs

360g caster sugar

360g butter

360g self-raising flour

1 tsp vanilla extract

1 tsp lavender extract

3 tsp dried lavender

4 tsp fresh rosemary leaves, finely chopped

Method

1. Preheat the oven to 175C Fan or 190C. Grease and line 3 x 8-inch cake tins.

2. Crack the eggs into a bowl, add both extracts and the dried lavender and the rosemary.

3. Beat together the butter and the sugar until light and fluffy.

4. Approx. 2 eggs from the mix and 2 tbsp of the flour, mix on low until combined then on high, adding the remaining egg mix slowly. Continue to beat for 2 more minutes.

5. Add the remaining flour and a pinch of salt, mix on low until just combined.

6. Spread the mix evenly between the three cake tins, then bake for 15 to 18 mins.

Honey & Lavender Buttercream

Ingredients

500 icing sugar

250g butter

200g honey

1 tsp lavender extract

Method

1. Beat the butter until light, then add the icing sugar and beat until combined

2. Add the honey and the lavender a bit at a time, tasting as you go until you get the required flavour, remember you can always add more if needed.

3. Chill in the fridge for approx. 30 mins prior to icing the cake as the addition of so much honey will soften the buttercream.

More Recipes

Sweet Bakes

Rosemary, Honey & Lavender Layer Cake

For the Sponge

Ingredients

6 eggs

360g caster sugar

360g butter

360g self-raising flour

1 tsp vanilla extract

1 tsp lavender extract

3 tsp dried lavender

4 tsp fresh rosemary leaves, finely chopped

​

Method

1. Preheat the oven to 175C Fan or 190C. Grease and line 3 x 8-inch cake tins.

2. Crack the eggs into a bowl, add both extracts and the dried lavender and the rosemary.

3. Beat together the butter and the sugar until light and fluffy.

4. Approx. 2 eggs from the mix and 2 tbsp of the flour, mix on low until combined then on high, adding the remaining egg mix slowly. Continue to beat for 2 more minutes.

5. Add the remaining flour and a pinch of salt, mix on low until just combined.

6. Spread the mix evenly between the three cake tins, then bake for 15 to 18 mins.

​

Honey & Lavender Buttercream

Ingredients

500 icing sugar

250g butter

200g honey

1 tsp lavender extract

​

Method

1. Beat the butter until light, then add the icing sugar and beat until combined

2. Add the honey and the lavender a bit at a time, tasting as you go until you get the required flavour, remember you can always add more if needed.

3. Chill in the fridge for approx. 30 mins prior to icing the cake as the addition of so much honey will soften the buttercream.