As I was walking into the farmer's market at Union Square in NYC, I was guided by a floral, fresh scent to a stall that was selling nothing but beautiful sprigs of lavender. The smiling farmer sold me a some cooking lavender and promised that adding it to baked goods or desserts would add a floral dimension and depth to my dish. She surely kept her promise as I baked this teacake, dedicated to my friend Bella (who first made her version of this cake a year ago). Try this unique, simple and moist cake, perfect for breakfast or with afternoon tea. If you love the smell of lavender, you will relish its taste it even more.
- Preheat oven to 350° and grease baking pan (8 inch loaf pan or bundt will do).
- Start by whisking together the agave, oil andvanilla essence in a medium mixing bowl.
- Add egg and egg white to this mix and beat well after each addition.
- Combine flour, baking powder, baking soda, and salt. Stir well.
- Add flour mixture to egg mixture alternately with yogurt, beginning and ending with flour mixture. Stir in lavender.
- Pour the batter into baking dish and bake at 350° for 40-45 minutes or until a wooden pick inserted in center comes out clean.
- When done, cool in baking pan for 20 minutes on a wire rack, then remove from pan. Cool completely before serving.
For the icing, you can use hung yogurt and blueberry mixed with a little agave/honey for sweetening. Alternately, you can use marscapone cheese or greek yogurt as a base (instead of hung yogurt).