lemon lavender loaf

Summer still seems a whole long time away but it's not early too bake something that provides a glimmer of hope that Spring is just around the corner. Lavender and lemon are two of my favourite ingredients and this delicious cake makes perfect use of them both.

To make mix 250 grams of plain flour with the zest from two lemons, a tablespoon of dried lavender, 125 grams of caster sugar, half a teaspoon each of baking powder and bicarb. In another bowl melt 100 grams of butter and mix with 200 grams of plain yoghurt and two eggs. Mix the wet with the dry until just combined and pour into a lined loaf tin. Bake at 180 degrees for 40 minutes (until a skewer comes out clean). Meanwhile mix the juice from the lemons with a couple of tablespoons of icing sugar. When the cakes comes out the oven skewer it all over and pour on the lemon syrup. Top with a sprinkle of granulated sugar and a pinch of lavender. Serve with a cup of tea and think of the summer.

Recipe from the BBC.

the best banana bread

*with the addition on Nutella

Banana bread is hard to beat in the middle of winter when it takes half an hour to put on enough clothes to go outside. It is also a brilliantly forgiving recipe. Dense and soft with a crispy crust served toasted with butter or simply on it's own with a cup of tea. Absolutely delicious. 

To make mash the bananas and mix with the butter, egg and sugar before combining with the bicarb, flour and salt. Use whatever flour you want/have, I used Doves Farm gluten free plain. Pour half the mixture into a lined loaf tin and dollop on a few teaspoons on Nutella. Pour the rest of the mixture on top and bake at 170 degrees centigrade for 50 minutes (it may need a little longer). 

Recipe adapted from Sophie Dahl.