Name: Botanical lemon layer cake
Prep time: 45 min
Cook time: 40 min
Yield: 1 large 4-layer cake
Ingredients: "250 g soft butter"; "375 ml sugar"; "5 ml vanilla essence"; "4 eggs"; "15 ml lavender flowers, finely chopped"; "4 x 250 ml cake flour"; "15 ml baking powder"; "2,5 salt"; "250 ml milk"; " finely grated zest of 1 lemon"; "60 ml poppy seeds"; " cake colouring of your choice"; "125 g soft butter"; "125 g creamed smooth cottage cheese"; "750 ml icing sugar, sifted"; "5 ml vanilla essence"; " pinch of sea salt flakes"; " finely grated zest of 1 orange or lemon"; " herb flowers"; " fresh lemons or limes"

30 Aug 2021

Esther Malan

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PHOTO: Misha Jordaan

We’ve flavoured this cake with lemon zest, poppy seeds and lavender flowers.

Preheat the oven to 180°C. Line two 20cm and one 15cm round baking tins with baking paper.

1. Cake Cream the butter and sugar together in a large mixing bowl. Beat in the vanilla essence with an electric beater. Add the eggs one by one, beating well after each addition. Stir in the lavender flowers.

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