This weekend has mainly consisted of trying to avoid anything to do with Glastonbury which has turned out to be much harder than I imagined. In fact, avoiding it has been as much work as if I was actually there, wading through the mud! It’s on the BBC (live coverage plus news, weather, radio etc), in every newspaper, my entire Facebook feed has been full of comments from people there and those like me who are feeling bitter and depressed. It has been made significantly worse as the BF is there too so I have had phone calls from the site plus texts and I even arrived home to a postcard from the muddy fields of Glastonbury. There is no escape! I’m so jealous as after attending 3 events, I know just how much fun everyone will be having drinking warm cider, having magic Glasto moments, discovering new music and people. Why did I think I would be OK with not going?! After booking Barcelona in the diary last year I thought I should be sensible when the tickets sales came around, I can’t really afford to go and chances are I will be still be recovering from the hen do. What a silly, silly girl (lady? I think I’m too old for girl, too young for lady, madam perhaps?)! I would sell my left arm to go next year if it came to it now. Thinking how amazing would it be to have a Hollylovescake van?! Serving amazing cake with a pot of tea in a tea cosy to the unclean revellers (actually, no it would be terrible because I would have to be serving cake instead of partying). So what did I do to take my mind off it? I baked. Obvs. (I apologise about the quality of the pictures, BF normally sorts this out for me but seen as he is currently drunk in a field, until he returns these fuzzy excuses will have to do…)
So I was perusing what to bake this weekend. Looking around at the different ingredients in season and what was cheap and plentiful. I didn’t have to look too far! The lovely lavender bush in my garden had sprung into life, vivid purple and smelling potently divine. And it was free (it was my mum’s lavender bush so technically actually it was stolen and now the bush it looking rather sparse…)! Blueberries are pretty cheap in the supermarkets right now. As lavender, similar to rose, has a such a strong perfume, it needs to be balanced with something mellow taste wise that it will not be competing with so blueberries are ideal. Please note that you need English lavender for this cake, not French lavender.
Blueberry and lavender cake
- 400g unsalted butter
- 400g caster sugar
- 8 eggs
- 400g self raising flour
- 2 tsp baking powder
- 200g blueberries
- 8 tbsp semi skimmed milk
- 2 tbsp lavender buds
- 1 jar good quality blueberry jam
Lavender butter cream
- 200g unsalted butter
- 400g icing sugar
- 4 tbsp semi skimmed milk
- 2 tbsp lavender buds (or more to taste)
Note: Remove butter and eggs from the fridge at least one hour before starting as they need to be at room temperature
- Turn your oven on to 170 degrees. Grease and line the bottom and sides of an 8 inch cake tin.
- Add half the butter to your bowl with half of your sugar and beat until the mixture is very pale and fluffy, this may take up to 5 minutes.
- Add 4 eggs, one at a time plus one teaspoon of your measured out flour with each egg addition. This will help prevent the mixture from curdling.
- Add 1 tsp of baking powder to the rest of the flour mixture. Put your flour and milk in your batter and fold in carefully. Add 100g of blueberries plus 1 tbsp of the lavender buds, carefully stirring through.
- Pour into your cake tin, level off and pop in the oven for 25-35 minutes, it will be ready when sponge like to the touch and a knife comes out of the sponge with no mixture left on it.
- Once baked, place onto a wire rack to cool for ten minutes then turn out of the tin to finish off cooling. Repeat recipe again for the second layer.
- Whilst the cake is cooling, make the butter cream by adding all ingredients and beating until light and fluffy.
- Once fully cooled, top one layer of cake with a thick layer of butter cream and a layer of blueberry jam. Pop the second layer on and use the rest of the butter cream on top to decorate. Use blueberries or sprigs of lavender to decorate.