To me, red berries and lavender are synonymous with sunshine and warmth. Even though it's still cold outside, this cake will certainly transport you to a warm summer's day. The red flecks of the cranberries add brightness while the subtle touch of lavender give the cake just the slightest bit of Southern-French flair.
Because of its ease in preparation, this cake is very popular in France. Equal parts of ingredients (flour, butter, sugar and eggs) are used. I like to consider this a canvas for all sorts of interesting additions, yet this has to be one of my favorites. Don't forget to throw open your windows when you make this buttery, berry-speckled loaf. After all, it wouldn't be fair to keep others from enjoying the sweet aromas that will emerge from your kitchen as it happily bakes in the oven!
Lavender-Berry Cake
Serves 8-10
(Can be made ahead of time and frozen.)
- 120 g mixed dried red berries (your choice, I prefer to use big, chubby cranberries)
- 250 g all-purpose flour
- pinch of salt (see if you can get your hands on some fleur de sel!)
- 1 ½ tsp baking powder
- 1 -- 1 ½ tbsp dried lavender (suitable for cooking)
- 225 g soft butter, at room temperature (the best quality possible, preferably organic)
- 225 g caster sugar
- 4 medium eggs (large eggs, at room temperature)
Begin by soaking the red fruits in hot water for approximately 15 minutes. This way they plump up nicely. Drain thoroughly and allow to dry on a clean kitchen cloth.
Preheat your oven to 165C and line a 28 cm rectangular cake pan with baking paper.
Sift the flour and salt into a bowl. Add the baking powder and the lavender, and stir everything thoroughly.
In a separate bowl, beat the butter and the sugar until light and fluffy. Whisk the eggs in a small bowl and add them little by little to the butter and sugar mixture while continuing to beat.
Fold in the dry ingredients and the red fruits in two batches, stirring thoroughly after each addition.
Pour the batter into the prepared cake pan and bake for about an hour and 25 minutes or until a toothpick inserted in the center comes out clean.
Allow the cake to cool on a wire rack before serving.
Tips:
- Use the best ingredients you can get your hands on. This will greatly determine the result of your cake.
- Leftover cake can be stored for a few days in an airtight container.
- Serve the cake with a cup of tea as an afternoon treat. Or with ice cream, for dessert.
Paola Westbeek - After graduating from Leiden University in 2007, Paola Westbeek decided to follow her heart and begin an exciting career in the world of ...
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