These moist, tender cakes have a crisp exterior and a mild, floral aroma. I baked mine in a jumbo muffin tin, and the recipe yielded about 6 small cakes. The same recipe (with a shorter cook time) would yield about 1 dozen standard-sized cupcakes.
For 6 small cakes, you'll need:
+ olive oil, 1 cup
+ dried lavender, 3 teaspoons
+ 3 eggs
+ sugar, 1 1/2 cups
+ baking powder, 3 teaspoons
+ salt, 1 pinch
+ flour, 1 1/2 cups
In a small skillet, combine olive oil and lavender over very low heat; there should be no crackling. Cook for 10 minutes. Remove from heat; pass through a sieve, and cool oil. Discard lavender.
Preheat oven to 350 degrees F; grease muffin tins.
Whip oil and eggs until creamy. Add sugar. Gently mix in remaining dry ingredients until just combined. Evenly distribute batter between tins. Bake for approximately 15 minutes, or until the edges are golden brown and a toothpick inserted in the center of each cake comes out clean. Cool completely.
In the meantime, prepare a lemon glaze:
+ powdered sugar, 1/2 cup
+ 1 lemon, juiced
Combine sugar and juice until a light glaze forms. Reserve.
Invert cooled cakes onto a plate; drizzle with glaze. If desired, sprinkle with dried lavender just before service. These are perfect for a light dessert, a sweet breakfast or with tea - enjoy!