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Edible lavender oil and edible flowers make this cake a nice addition to your dessert. The light taste of lavender cleanses your palate, especially if you’ve just had a rich meal. Perfect nightcap ito with tea or coffee.
¾ cup vegetable oil
1 tbsp lemon rind, finely grated
1 tbsp orange rind
5 drops lavender oil
¼ cup orange juice
¼ cup lemon juice
1 cup goat’s milk yoghurt
1 ¾ cup caster sugar
2 cups self-rising flour
2 tbsp thyme leaves
Dried culinary lavender
Preheat oven to 160°F.
Place vegetable oil, eggs, lemon rind, orange rind, lavender oil, orange and lemon juice, yoghurt and caster sugar in a large bowl. Whisk to combine ingredients.
Sift flour into the bowl and stir mixture until smooth.
Pour batter into a well-greased 24-cm, non-stick Bundt tin pan and bake for 50 to 55 minutes. Allow to rest for 5 minutes.
Decorate with thyme leaves and dried culinary lavender before serving.
Makes about 8 slices.