Basic Lavender Butter Cake
Prep: 15mins | Cook: 1hr | Level: Easy
2 cups of self raising flour
170g softened butter
2/3 cup of castor sugar
2 teaspoons of vanilla
2/3 cup of milk
2 teaspoons Bridestowe gourmet Culinary Lavender
Preheat oven to 160°C. Lightly grease and line a 22cm round cake pan.
Sift flour in a separate bowl. Beat butter, sugar, vanilla and Culinary Lavender until light and fluffy. Add eggs and mix until combined. Fold in sifted flour and milk alternatively. Mix all ingredients until combined and spoon into cake pan. Bake for 45-55 mins, or until it springs back.
Reduce flour to 1 ¾ cups and add ¼ cup of cocoa.
Stir through ½ cup of chocolate chips in combined mixture.
Divide mixture into 3 portions. Leave first portion plain. Colour second portion with a few drops of cochineal. Blend 2 tablespoons of cocoa with 2 tablespoons of boiling water. Mix into third portion. Spoon all three into cake pan and swirl with a knife.