Preheat the oven
to 350°F. Grease an 8” cake pan with a bit oil, and line the bottom with parchment
In a food
processor, grind brown sugar and lavender together for 2 minutes until well
incorporated and the essence of lavender permeates the sugar.
Using a fine
grater, grate the zest from the lemon and oranges. Set aside.
In a mixing
bowl, combine the ground almonds, lavender/sugar mixture and baking powder, mix
together well. Add in the eggs, oil and zest, mix well.
Pour batter into
the prepared pan, bake in preheated oven for 30 minutes, or until golden brown
and toothpick inserted comes out clean.
Let cool in pan for 5 minutes, then remove and place on cooling rack for
To make the
icing, bring the water and lavender to a boil in a small saucepan, reduce heat
and simmer for 5 minutes. Meanwhile
squeeze the juice from the zested lemon and oranges into a cup. Strain out any
pulp and seeds. In a mixing bowl, add
the icing sugar. Strain the lavender
from the water, add the lavender water to the icing sugar, with a whisk mix
well. Add the citrus juice and continue
mixing until well incorporated and smooth.
If your icing is very runny add a bit more icing sugar, a tablespoon at
a time. Pour icing over your cake and
spread evenly. Enjoy!