These were a cake I'd looked forward to, mostly because I love lavender. I put the oil on my pillow and have lotions and jam and it's great. A lavender liqueur would probably complete me.
However when I read the recipe, there's no actual lavender flavour in the cake, its honey made by bees that have fed on lavender. Lavender honey is hard to get in Leeds and well expensive online, boo. Oh. I thought. Oh dear. I am suddenly less excited. But honey and poppy seed is a lovely combination and all the poppy seeds made the cakes quite dense, and filling. And a bit eastern European.
As I made these just before Christmas, and according to Wagman, there's not meant to be an icing, I was all like whatever Wagman, I'm gonna invent a lavender icing to make the cakes even better.
Lucy's Lavender Icing. Get dried lavender flower heads, 2 tablespoons. Pour 100ml ish boiling water on top and steep over night. Sieve, so you have a jug of lavender water. Use said lavender water to make icing when mixed with icing sugar. I have no quantities for this, but you don't need all the lavender water. If you like you can make it lavender coloured by adding small amounts of red and blue food colouring, so it goes a nice purple. One drop of each I think I used.
At the front of the picture are some Florentines I also made. The scrum-bumbly cakes behind.
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