Friday 20 May 2011

Lavender and blackberry fairy cakes with lemon icing

Lavender, blackberry and lemon fairy cakes
Serpentine Pavilion, Frank Gehry
Visual Athletics Club: Gehry Roof, Serpentine, 2008

I remember eating some fairy cakes at Frank Gehry's Serpentine Pavilion a couple of summers ago - three now actually. Amazing how the memory of a flavour combination stays with you quietly remaining in the background until one day you finally get it together and work it out.

So this is my version - blackberry and lavender fairy cakes with lemon icing. Memories are good but the real thing is even better.
Heat the oven to 180 C and prepare a baking tray with twelve fairy cake papers.

100g caster sugar
100g unsalted butter
100g plain flour mixed with +
2 teaspoons baking powder
2 eggs
1/2 teaspoon of vanilla extract
1 tablespoon of organic lavender
12 blackberries
Unwaxed lemon
2 tablespoons of icing sugar

Cream together the caster sugar + butter until light and fluffy.
Add a spoon full of sifted flour + one egg beat well, add another spoon of flour + second egg - beat well.
Add the vanilla essence + the lightly chopped lavender - mix well.
If the mixture does not drop off your spoon easily add a little bit of milk.
Take a teaspoon of the batter and drop it into each of the papers - smooth down, add a blackberry.
Spoon more mixture on top + smooth down.
Bake in the middle of the oven for 18 minutes.
Remove and leave to cool.
Grate the zest + the juice of half the lemon add to the icing sugar, add more sugar/lemon juice to get required icing consistency.
When cool spoon over cakes - leave to set.

The blackberry and lemon add a wonderful zing to the subtle perfumed flavour of the lavender. 

1 comment:

  1. Rach,
    Thank you - yes they are delicious, let me know how you get on! Best, Danielle