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Fig Lavender and Honey Mini-Tarts

Posted on Posted in Tarts .

Fig Lavender and Honey Mini-Tarts

Fig Lavender and Honey Mini-Tarts recipe

The taste of this tart is Christmas in a nutshell, but you do need to be a lover of figs that’s for sure!

After playing around with the size, flavours and quantities of a mince-pie alternative tart (I love mince pies apart from the filling aka the main part of a mince pie lol), I ended up happy with little bite sized tarts (almost canapé style).

If you like mince pies but prefer figs over sultanas this is the perfect mince pie replacement Christmas treat for you.

You never know, you may convert yourself to a new Christmas fav, others too!

 

Ingredients:

Pastry:

  • 100g flour
  • 50g butter
  • 25g sugar

Filling:

  • 20g honey
  • ½ tsn ground lavender
  • 225g dried figs
  • ¼ tsn apple cider vinegar
  • ½ tsn orange zest

Decoration:

  • Honey
  • Lavender flowers
  • Orange zest

 

Method:

  1. Pre-heat the oven to 200c degrees.
  2. Place the pastry ingredients into a food processor and blitz until the mix resembles fine breadcrumbs.
  3. Add 25ml of water and process until the mix resembles dough and comes away from the sides of the bowl. If this does not occur and the mix looks too dry add an extra 5ml of water and process again.
  4. Place the dough on a floured bench and knead the dough for a minute. Following divide the dough into 12 balls of 15g each.
  5. With a rolling pin roll the balls into disks and place them into 12 mini (1 + ½ tbsn capacity) tart cases. OR as an alternative grease a small cupcake tin and place the disks in the bottom and sides of the tin cupcake holes (a 24 capacity – 33x22cm sized tin are quite common to have or find).
  6. Prick the pastry with a fork a few times and place the tarts in the fridge for 30 minutes.
  7. Meanwhile make the filling by placing the lavender into a mortar and pestle and grind until the lavender is too a powder consistency.
  8. Place the figs, 320ml of water, honey, lavender, vinegar and orange zest in a pan on a medium heat.
  9. Boil the mix for 15 minutes; stirring every few minutes until the figs are plumb and the water is to a syrupy sticky consistency.
  10. Place the mix into the food processor and blitz until the figs are at a paste consistency.
  11. Place baking paper in the center of each tart case followed with some rice or baking weights to weight down the rise of the pastry base while cooking.
  12. Place the tart shells in the oven for 10 minutes.
  13. Remove the baking paper and weights and bake in the oven for a further 8 minutes or until the tart shells are slightly golden brown.
  14. Place the fig mix into the tart shells and bake for a further 5 minutes.
  15. Remove the tarts from the oven and once cooled if you wish add a few lavender flowers and a little orange zest for decoration.

 

Fig Lavender and Honey Mini-Tarts recipe

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Fig Lavender and Honey Mini-Tarts recipe

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Fig Lavender and Honey Mini-Tarts recipe

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Fig Lavender and Honey Mini-Tarts recipe

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Fig Lavender and Honey Mini-Tarts recipe

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Fig Lavender and Honey Mini-Tarts recipe

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Lemon and Lavender Apple Balls

Posted on Posted in Truffles .

Lemon and Lavender Apple Balls

Lemon and Lavender Apple Balls recipe

This bake session was originally planned to experiment with salt and pepper apple crumble spiced oat balls that went through quite a number of iterations before I landed on the flavour combo of lavender, lemon and apple. This flavour mix was so tasty with the lemon and lavender flavours balanced to perfection. The texture though was not ideal and the flavour could have been stronger.

I had grated apples into the mix which took a lot of oats to absorb and dulled the flavours down a little too much.

So I attempted this same recipe again, this time squeezing the apple juice from the apple flesh and ‘bingo’ a significant reduction in the oats and biscuits allowed the flavour strength I was looking for.

These balls are delicious, super easy and take minutes to make with no oven required!

Lemon and Lavender Apple Balls recipe

 

Ingredients:

  • 400g malt biscuits
  • 10g icing sugar
  • 1 tsn ground lavender
  • 1 tsn lemon zest
  • 40g toasted oats
  • 1 tsn psyllium husk powder
  • 4 apples (130g each)

Coating:

  • 10g brown sugar
  • 20g toasted oats
  • 10g walnuts
  • 1/8th tsn ground lavender

 

Method:

  1. Peel the 4 apples with a vegetable peeler.
  2. Grate the apples into a bowl.
  3. Squeeze out the apple juice with both hands into a glass to drink later (yum)!
  4. You should have 140g of squeezed apple flesh in total, place into a food processor.
  5. Add the biscuits broken into pieces, the sugar, lavender, lemon zest, oats and psyllium husk into the food processor.
  6. Pulse the mix until the large lumps have subsided, give it a little stir, then blitz again until well combine and smooth.
  7. Knead the mix ( on a lightly floured surface if the mix is too sticky) on a bench to ensure no lumps then set mix aside in the fridge for 15 mins.
  8. Meanwhile, make the coating by placing the sugar, oats, walnuts and lavender into the food processor until the mix resembles salt grains in size.
  9. Place the mix into a shallow dish.
  10. Roll the apple mix into balls of 25g each then roll each ball into the coating mix until well covered.
  11. Place coated balls onto a plate and continue the process until all apple ball mix is used.
  12. Place the plate in the fridge for 30 minutes minimum to fully set.
  13. Enjoy!

 

 

Lemon and Lavender Apple Balls recipe

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Lemon and Lavender Apple Balls recipe

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Lemon and Lavender Apple Balls recipe

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Blueberry Lavender and Lemon Marshmallows

Posted on Posted in Marshmallows .

Blueberry Lavender and Lemon Marshmallows

Blueberry Lavender and Lemon Marshmallows recipe
I recently posted a recipe for Moscato Lemon Marshmallows, where I mentioned in the post that there were 2 marshmallow flavour combos that I really liked with varying methods where I opted for the recipe that provided the fluffier product.
As the flavour combo of the less optimal method of blueberry, lavender and lemon was so tasty I decided to use the Moscato recipe as the base to redo the blueberry version.
I did need to play around a bit with volumes and ratios, as Moscato’s liquid is much thinner than mashed up blueberries. After experimenting accordingly I reached the point where I was quite satisfied the texture of the marshmallows was just as good as the Moscato version.
The blueberry, lavender and lemon work really well together, the lavender is not overwhelming and is balanced well by the berries as they have the same flavour profile. Whilst the lemon complements both the berry and lavender, pushing the flavour up a notch.

Ingredients:

  • 325g frozen blueberries (you will need 200ml juice for the recipe)
  • 1 tsn vanilla essence
  • 4 tsn gelatin
  • 220g sugar
  • 180ml glucose
  • 1 tsn lemon zest
  • 1 + ½ tsn ground lavender
  • 3 egg whites
  • ½ tsn salt
  • 20g corn flour
  • 60g icing sugar

 

Method:

  1. Line a 10cm x 10cm slice tin with baking paper.
  2. Heat the blueberries in a bowl in the microwave until thawed and steaming.
  3. Squash the blueberries through a sieve to get 200ml juice.
  4. Pour 120ml of the juice and the vanilla essence into a saucepan on a low/medium heat until the mix is simmering.
  5. Add the gelatin to the saucepan and whisk with a hand whisk until the gelatin is dissolved, set aside.
  6. In another saucepan add the remaining 80ml blueberry juice, the sugar, glucose, ground lavender and lemon zest and stir on a high heat until the sugar is dissolved.
  7. Place a candy thermometer into the saucepan and allow to cook until 128c degrees is hit, following take the pan off the heat.
  8. Meanwhile, place the egg whites and salt into a bowl and whisk with electric beaters until soft peaks form.
  9. Pour the sugar syrup into the egg whites in a slow stream while whisking the egg mix on high with the electric beaters until all the syrup is combine.
  10. Next add the gelatin mix slowly, whisking with the electric beaters until the egg mix is cooled.
  11. Pour the mix into the lined tin and place in the fridge for 4 hours+ (overnight if possible) to set.
  12. Remove the marshmallow out of the tin, and on a cutting board pull the baking paper away from the sides of the marshmallow.
  13. Spray a knife with oil spray to stop the marshmallow sticking and cut the marshmallow into squares.
  14. Place a piece of baking paper onto the bench, sieve the icing sugar and corn flour into a bowl then sieve over the piece of baking paper to cover.
  15. Place the marshmallow onto the icing sugar mix and roll each piece until they are all completely covered on all sides.
  16. Eat and enjoy!

 

Blueberry Lavender and Lemon Marshmallows recipe

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Blueberry Lavender and Lemon Marshmallows recipe

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Blueberry Lavender and Lemon Marshmallows recipe

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Blueberry Lavender and Lemon Marshmallows recipe

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Moscato and Lemon Marshmallows recipe

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Blueberry Lavender and Lemon Marshmallows recipe

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Blueberry Lavender and Lemon Marshmallows recipe

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Lavender Lemon Cupcakes with Nougat Almond Icing

Posted on Posted in Cupcakes .

Lavender Lemon Cupcakes with Nougat Almond Icing

Lavender Lemon Cupcakes with Nougat Almond Icing recipe
This recipe has an interesting way of coming about. I was originally experimenting by making a chocolate layer slice with a brownie, chocolate crackle, cheesecake, honey nougat and a ganache layered slice (yes seriously). It was quite nice except was very difficulty to cut and eat. The chocolate crackle layer was too hard and did not cut well while the nougat layer didn’t have the soft but stable consistency….
I really loved the honey nougat so I decided to use this layers recipe, only this time as an icing.
Then I went through my pantry to see what ingredients I could use that would compliment this honey nougat flavour. After a little researching I decided that lavender and lemon would work perfect with my never fail cupcake recipe as the base (that also tastes magic with the honey).
Thus a moreish delicate flavored cupcake was developed.
Lavender Lemon Cupcakes with Nougat Almond Icing recipe

Ingredients:

Cupcakes:

  • 2 eggs
  • 200g sugar
  • 2 tsn ground lavender
  • 1 tsn lemon zest
  • 1 tsn vanilla essence
  • 125ml vegetable oil
  • 125ml buttermilk
  • 200g cake flour
  • 1 + ½ tsn baking powder
  • ½ tsn bi carbonate of soda
  • ¼ tsn salt

Honey Nougat:

  • 3 egg whites
  • 190g sugar
  • 120g honey
  • 60ml water
  • 1 tsn lemon zest
  • ½ tsn almond essence
  • 2 tsn vanilla essence
  • ¼ tsn salt

 

Method:

  1. Pre heat the oven to 180c degrees and line an 18 cupcake tray with cupcake patties.
  2. Using electric beaters whisk the eggs for 2 minutes.
  3. Place 2 tsn dried lavender flowers into a pestle and mortar and grind until the lavender is to the consistency of flour.
  4. Add the sugar, ground lavender, lemon zest and vanilla essence in the egg mix and beat until light and fluffy.
  5. Add the vegetable oil and milk and beat until well combined.
  6. Add the flour, powder, soda and salt and beat on a low speed until just combine.
  7. Pour the mix into the cupcake patties and bake for 15 minutes or until a skewer inserted in the middle comes out clean.
  8. Set the cupcakes aside on a cooling rack until cool.
  9. To make the icing place the egg whites into a bowl and set aside.
  10. Place the honey, sugar and water into a saucepan on a high heat of your stove top and stir until the sugar is dissolved.
  11. Place a candy thermometer onto the saucepan and leave until the mix hits 120c degrees.
  12. Now start beating the egg whites with electric beaters until the candy thermometer hits 135c degrees then pour the sugar syrup slowly into the egg white mix while beating on a high speed. Be sure to pour the sugar directly into the mix and not on the side of the bowl.
  13. Continue beating for 2 minutes until the mix is thick and fluffy.
  14. Add the lemon zest, almond essence, vanilla essence and salt and beat for 2 more minutes until the mix starts to cool.
  15. Using a palate knife spread the icing over the top of the cooled cupcakes, enjoy!

 

Notes:

  • Store cupcakes in the fridge as you don’t want the nougat to soften and start to drop.

 

Lavender Lemon Cupcakes with Nougat Almond Icing recipe

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Lavender Lemon Cupcakes with Nougat Almond Icing recipe

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Lavender Lemon Cupcakes with Nougat Almond Icing recipe

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Licorice and Vanilla Cupcakes recipe

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Lavender Lemon Cupcakes with Nougat Almond Icing recipe

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Lavender Lemon Cupcakes with Nougat Almond Icing recipe

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Lavender Lemon Cupcakes with Nougat Almond Icing recipe

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Lemon Almond and Lavender Roulade

Posted on Posted in Cakes .

Lemon Almond and Lavender Roulade

Lemon Almond and Lavender Roulade recipe

For a long time now I have been playing with different flavour pairings of roulades. Thanks to my curiosity in experimenting I got hooked on continuing to play until I created a recipe I deemed blog-worthy. It may have taken about 7 attempts but I got there in the end. It took me about 3 goes to get the perfect sponge cake base that could bend seamlessly and not split as soon as it is rolled. I then also trial many flavour pairings where I went through Early Grey & Blueberry, Chestnut & Chocolate and a citrus blend to name a few…all were ok but nowhere near my expectations. It was the pairings combo of white chocolate, the multiple layers of almond flavour via almond meal & marzipan, lemon zest and lavender that created an end product of complimentary taste profiles.

Making a curd also meant that I could easily roll the roulade, handy as I struggled keeping the cream in place when using traditional filling methods.

Lemon Almond and Lavender Roulade recipe

Ingredients:

  • 5 eggs
  • 150g sugar
  • 1 + ½ tbsn hot water
  • 100g white chocolate
  • 100g self raising flour
  • 1 tsn ground dried lavender
  • 2 tsn lemon zest

Curd:

  • 2 egg yolks
  • 2 eggs
  • 160g marzipan
  • 60ml lemon juice
  • 100g butter
  • 2 tsn ground lavender
  • ½ tsn almond essence

Extra

  • 30g almonds
  • Whipped cream or ice-cream to serve

 

Method:

  1. Pre-heat oven to 175c degrees and line a 40cm x 20cm cake tin with baking paper.
  2. Separate eggs and whisk egg yolks with the sugar with electric beaters until light and cream.
  3. Add the hot water and beat for 1 minute.
  4. Grate the chocolate into the egg yolk mix.
  5. Add the flour to the egg yolk mix and fold until just combine.
  6. Using electric beaters in a separate bowl whisk the egg whites until peaks form.
  7. Fold 1/3rd of the egg whites into the egg yolk mix until just combine to loosen the mix.
  8. Add the remaining egg whites and fold until just combine.
  9. Pour mix into the tin, even the top of the mix with the back of a spoon and bake for 12 minutes or until the cake springs back when touched.
  10. Invert the hot cooked cake onto a piece of baking paper and cut off all 4 sides of the cakes crusts.
  11. Roll the cake with the paper up into a log shape. The paper should be on top of the cake guiding the rolling. Leave for 5 mins to cool in the rolled shape.
  12. Following unroll the cake and reroll without the paper, leave until the cake is fully cooled.
  13. Place the curd ingredients into a saucepan and beat with a hand whisk on a low heat until the mix is well combine and thickened. Leave side to cool.
  14. To assemble the roulade unroll the cake.
  15. Spread the whole cake with the curd and grate OR finely diced the almonds over the curd (whichever you prefer. I personally like the diced almonds crunch).
  16. Place a sheet of plastic wrap onto your bench and again, on top of the plastic wrap, roll the cake into a log shape following the roll shape you created earlier.
  17. Place the plastic wrap around the outside of the roulade to seal the cake and into the fridge for 3 hours to set.
  18. Remove the plastic wrap and cut the roulade into thick wheel shapes. Serve with a generous serving of whipped cream or vanilla ice-cream on top of the cake with the swirl pattern facing up, enjoy!

 

NOTE: I melted white chocolate with a little cream to create a white chocolate ganache that I drizzled over the completed cake just prior serving for some extra decoration.

Hazelnut Mocha Bread Cake recipe

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Lemon Almond and Lavender Roulade recipe

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Lemon Almond and Lavender Roulade recipe

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Lemon Almond and Lavender Roulade recipe

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Lemon Almond and Lavender Roulade recipe

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Lemon Almond and Lavender Roulade recipe

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Lemon Almond and Lavender Roulade recipe
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Lavender and Limoncello Mousse Cake

Posted on Posted in Cakes .

Lavender and Limoncello Mousse Cake

Lavender and Limoncello Mousse Cake recipe

For a few weeks now I have been experimenting with Limoncello in recipes, where though outcomes have been tasty they are not the amazing outcome I have been looking for.

I realized that Limoncello as the sole hero ingredient was producing cakes that were not really special.

To tackle this I looked at pairing the Limoncello up with flavors that tend to go well with Lemon but weren’t too sweet (as Limoncello is a lot sweeter than Lemons).

After playing around with Limoncello & Almond, Limoncello & Blueberry and Limoncello & Lavender it was the latter pairing that made the best flavor combination.

To allow for the strongest Limoncello flavor I decided on a mousse to hero the liquor as I could have a heavy hand and would not jeopardize the texture of the cake.

As ground lavender will have limited effect on the cakes texture I opted for my never fail plain vanilla cake recipe with the inclusion of the lavender.

The outcome was a beautiful light and soft lavender cake topped with a smooth and fluffy white chocolate based Limoncello mousse.

A moreish and exquisite cake outcome.

 

Ingredients:

Cake:

  • 160g flour
  • 1 + ¼ tsn baking powder
  • ½ tsn baking soda
  • ½ tsn salt
  • 2 + 1/2 tsn ground lavender
  • 2 eggs
  • 120g sugar
  • 120ml vegetable oil
  • 60ml limoncello
  • 60ml buttermilk

Mousse:

  • 300g white chocolate
  • 470ml thickened cream
  • 45g icing sugar
  • 95ml limoncello
  • 1 tbsn lemon zest
  • 2 tbsn water
  • 1 tbsn gelatin

Method:

  1. Pre-heat the oven to 175c degrees and line a 25cm spring form cake tin with baking paper.
  2. Place the lavender into a mortar and pestle and ground into a powder texture.
  3. Place the flour, powder, soda, salt and ground lavender into a bowl and stir until combine, set aside.
  4. With electric beaters whisk the eggs and sugar until thick and creamy.
  5. Add the oil in a steady stream, then the limoncello then buttermilk until well combined.
  6. Add the flour mix and beat until just combine.
  7. Pour into the cake tin and bake in the oven for 35 minutes or until a skewer inserted in the center comes out clean.
  8. Turn the cake out of the tin onto a cooling rack.
  9. Meanwhile make the mousse by placing 200ml of the cream in a saucepan with the white chocolate and stir on a low heat until the mix is creamy and smooth. Set aside to cool completely.
  10. Place the remaining 270ml of cream into a bowl with the icing sugar and using electric beaters whisk on high until peaks form.
  11. Add the limoncello and lemon zest to the cream mix and beat on low until combine.
  12. Place the water and gelatin into a bowl and stir until combine then heat in the microwave until warm and the mix is smooth.
  13. Add the gelatin mix to the cream mix and whisk with the electric beaters on low for 5 seconds or until combine.
  14. Place 2 pieces of plastic wrap over the cake tin and place the cooled cake into the tin.
  15. Pull the overhanging plastic wrap to the sides of the tin.
  16. Pour the mousse mix over the top of the cake and place the tin in the freezer for 4 hours to completely set.
  17. To serve the cake pull the plastic wrap on the sides until the cake comes out clean.
  18. Place the cake on a plate with the mousse on the top and durst with icing sugar and in desired some additional lemon zest and ground lavender.
  19. Enjoy.

 

 

Lavender and Limoncello Mousse Cake recipe

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Lemon Earl Grey Cake with Lavender Orange Blossom Frosting

Posted on Posted in Cakes .

Lemon Earl Grey Cake with Lavender Orange Blossom Frosting

Lemon Earl Grey Cake with Lavender Orange Blossom Frosting recipe

This would have to be my 4th attempt at baking with Earl Grey and gosh has it turned out. This cake was so tasty that it didn’t venture past my fridge (usually I take my baking to work, friends houses or give to family). But nope, I ate the whole thing it was so good.

Finally an early grey recipe that made me smile.

The cake itself is not super sweet, however works brilliantly with the sweetness and amazing flavour combination of floral lavender and orange blossom.

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Ingredients:

Cake:

  • 2 tbsn earl grey tea (6 teabags)
  • 330g sugar
  • 300g self-raising flour
  • 2 tsn vanilla essence
  • 7 eggs
  • 110ml lemon juice
  • 150g butter
  • 1 tsn cream of tartar

Icing:

  • 200g butter
  • 1 + ½ earl grey tea
  • 240g icing sugar
  • 1 + ½ orange blossom water
  • ¾ tsn lavender

 

Method:

  1. Pre heat the oven to 175c degrees and line a 25cm cake tin wit baking paper.
  2. Place the contents of 6 teabags into a food processor along with half the sugar (165g) and blitz until well combined.
  3. With electric beaters whisk the sugar and egg yolks until light and fluffy.
  4. Add the vanilla and beat until combine.
  5. Add the lemon juice and melted butter and whisk until combine.
  6. Place the egg whites into a new bowl and beat with electric beaters until soft peaks form. Add the remaining sugar and cream of tartar and beat until glossy and thick.
  7. Triple sift the flour and add to the lemon mix. Using a hand whisk softly whisk until combine.
  8. Add the egg whites in 2 patches, folding until only just combine.
  9. Pour into the cake tin and bake in the oven for 50 minutes of until a skewer inserted into the center comes out clean.
  10. Meanwhile make the icing my beating the butter and sugar until light and fluffy.
  11. Add the contents on 1 + ½ earl grey teabags (1 + ½ tsn), orange blossom and using a mortar and pestle grind some lavender until in powder form.
  12. Beat until smooth and fluffy.
  13. Place the cake on a cake rack until cooled.
  14. Top with the icing and serve.

 

 

Lemon Earl Grey Cake with Lavender Orange Blossom Frosting re

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Lemon Earl Grey Cake with Lavender Orange Blossom Frosting recipe

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Lemon Earl Grey Cake with Lavender Orange Blossom Frosting recipe

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Lavender and Blueberry Fudge

Posted on Posted in Fudge .

Lavender and Blueberry Fudge

Lavender and Blueberry Fudge recipe

After a flop with my attempt at a Quinoa Lavender cake I was determine to try again with lavender. This time I pulled back on the craziness and really thought about an ingredient that would complement and enhance the lavender flavor.

I’ve baked with lavender and lemon before so I wanted to try the next best flavor combo that I thought would work, this ended up being blueberries.

With lavender being such a strong and robust ingredient I decided to make a simple fudge that I could constantly tweak to ensure no over kill of the lavender taste.

I’m actually quite impressed with the outcome of my Lavender and Blueberry Fudge, its actually really really tasty and addictive.

The Lavender and Blueberry really work together to produce a gorgeous taste.

Lavender and Blueberry Fudge recipe

Ingredients:

  • 220g white chocolate
  • 1 tsn dried lavender
  • 80g fresh blueberries
  • 2 tbsn butter

 

Method:

  1. Line and spray a 4-inch baking tray with baking paper.
  2. Cut the chocolate into small pieces and place in a food processor with the lavender and berries.
  3. Pulse until the mix is well combine and no lumps.
  4. Spoon the mix into a saucepan and heat on medium, stirring constantly until the mix begins to bubble.
  5. Remove off the heat and stir in the butter.
  6. Pour into the prepared tray and place in the fridge overnight (or freezer for a few hours).
  7. Once firm remove from the tin and cut the pieces into 1-inch size squares.

 

Notes:

  • I have garnished with mint (which actually goes quite well with the lavender and blueberry flavor).

 

Lavender and Blueberry Fudge recipe

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Lavender and Blueberry Fudge recipe

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Lavender and Lemon Cheesecake

Posted on Posted in Cakes .

Lavender and Lemon Cheesecake

Lavender and Lemon Cheesecake

So for a while now I have been super interested in baking with lavender. I have heard many stories how it’s a tricky ingredient that can be ever so overpowering to the point where it tastes like your eating soap or perfume.

I figured if I baked a cake with lavender I would need another ingredient that also has a strong flavour so they could complement each other.

After doing some research I came across many cake variations featuring lavender and almond, lavender and lemon, lavender fairy cakes, even lavender and blueberry. However these were all cupcakes or cakes…this got me thinking…introducing my Lavender and Lemon Cheesecake

Lavender and Lemon Cheesecake recipe

 

Ingredients:

  • 250g plain sweet biscuits (I used Nice)
  • 150g butter
  • 100g sugar
  • 1 tbsn edible lavender
  • 3 tbsn cornflour
  • 750g cream cheese
  • 2 eggs
  • 100ml double cream
  • 1 lemon (for ¾ of the zest)
  • 4 drops purple food colouring

Method:

  1. Grease and line a 24cm spring-form cake tin and preheat the oven to 180c.
  2. In a food processor process the biscuits until fine. Melt the butter and mix with the biscuits.
  3. Press the mix into the tin and cook for 10 mins or until slightly golden.
  4. Place the base aside to cool and turn the oven up to 200c.
  5. Place the sugar and lavender in the food processor and process until the lavender is fine like the sugar.
  6. Combine the lavender sugar, cornflour and cream cheese in a bowl and beat with an electric beaters until smooth and creamy.
  7. Add the eggs one at a time, beating well in between each addition.
  8. Add the cream, zest and food coloring, beat until smooth.
  9. Pour the mix in the tin and with a spoon smooth the top – bake for 40 mins or until the top is brown.
  10. Remove from the oven and let the cake cool. Now place in the fridge for 3 hours to set.

Notes:

  • I have decorated with a sprinkle of icing sugar.
  • You can use full fat thickened cream instead of double cream if you cannot find double cream.

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Lavender and Lemon Cheesecake recipe

Ingredients

Lavender and Lemon Cheesecake recipe

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Lavender and Lemon Cheesecake recipe

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Lavender and Lemon Cheesecake recipe

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