Simon Rimmer served up a delicious lemon and lavender cake with blueberries on Sunday Brunch.
The ingredients are: 325g of butter, 400g of sugar, 2 tsp of vanilla paste, 3 eggs, 2 egg whites, 2 tsp of edible lavender (chopped), 400g buttermilk, 500g flour, 1 tsp bicarbonate soda, 1 tsp baking powder, 1 tsp salt and 2 tsp poppy seeds together.
For the buttercream: 350g butter, 225g mascarpone, 1 tsp vanilla paste, 1 tsp crushed, edible lavender, zest of 1 lemon, 550g sifted icing sugar and lilac food colouring(add until you reach your desired purple shade).
For the layers: lemon curd, (150g) for each layer.
Garnish with: blueberries, lavender and lemon zest.
See more Sunday Brunch recipes in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.