Lavender, Orange & Almond Cake

Mother/daughter cookbook Rob’s Kitchen by Sophia Cameron, published in hardback, RRP $49.99.

The beautifully designed recipe book is in memory of the author’s mother – a natural-born cook, entertainer, and traveller – Rob’s Kitchen celebrates Robyn Cameron’s remarkable zest for life; one tragically cut short after a 17-year battle with breast cancer.

Filled with Robyn’s passion for Mediterranean food and European travels, Sophia Cameron faithfully recalls her mother’s favourite, signature dishes from handwritten recipes. It celebrates a lifetime of gourmet travels and experiences, with aroha and panache.

Recipe courtesy Rob’s Kitchen. 


One of Robyn’s go-to cakes in summer. The mixture of lavender with orange screams girly afternoon tea.

 

Lavender, Orange & Almond Cake

Ingredients

  • 5 sprigs of fresh
  • lavender flowers
  • 1 & 1/2 cups caster sugar
  • 250g butter
  • 2 fresh oranges
  • 5 eggs
  • 3 cups ground almonds
  • 1 tsp baking powder

Toppings

  • 1/2 cup sliced almonds
  • 1 tbsp icing sugar
  • zest of 1 orange

Method

Place the fresh lavender and caster sugar in a food processor and pulse until the lavender turns to fine granules.

Slice the top off the whole oranges, and place the oranges in a medium pot. Cover with water and bring to a boil. Reduce heat and simmer for 1 hour until soft. In a food processor, puree the oranges, along with their skins. Set aside.

Preheat the oven to 180 °C and line a cake tin with baking paper.

In a large mixing bowl, cream the butter and lavender sugar together until light and fluffy. Add in the orange puree and the eggs. Beat for 1 minute until thoroughly combined. Fold in the ground almonds and baking powder. Pour the mixture into your lined cake tin and sprinkle the sliced almonds on top. Bake for 1 hour or until cooked all the way through.

Let the cake cool slightly for 15 minutes, then turn out. Sprinkle with icing sugar and orange zest to serve.

Serves 8.