Lavender, Orange, and Almond Cake

Source: adapted from Crazy Water, Pickled Lemons by Diane Henry
Serves: 8-10

for cake:
4 teaspoons dried lavender
250g/9oz (1 1/4 cups) sugar
225g/8oz (2 sticks) butter, at room temperature
juice from 2 large oranges
finely-grated zest from 2 large oranges
1 teaspoon almond extract
4 eggs
1 scant teaspoon salt
200g/7oz (1 2/3 cups) flour
2 teaspoons baking powder
1/2 cup ground almonds

for topping:
1/2 cup flaked almonds
1/4 cup powdered sugar
1 teaspoon dried lavender (optional)

Put the lavender and some of the sugar in a clean coffee grinder (or a food processor) and grind to a powder. Combine this with the rest of the sugar. Cream the lavender sugar and butter together until light and fluffy, then add the orange juice, zest, almond extract and the eggs. Sift together the flour, baking powder and salt, and beat into the wet mixture, along with the ground almonds.

Pour the batter into a 9-inch greased and lined springform pan. Sprinkle the flaked almonds evenly over the top, and sift the powdered sugar over them. Bake in a preheated oven at 350F/180C for 40-50 minutes, or until a toothpick inserted in the center comes out clean. Cool the cake, unmold and sprinkle with the remaining teaspoon of dried lavender.