Jersey Lavender Honey and Almond Cake

A moist and fragrant cake infused with the delicate floral notes of local Jersey lavender honey, enriched with Jersey Royal potato flour for extra moisture, and topped with toasted almonds.

Prep Time

20 minutes

Total Time

55-60 minutes

Calories

3853 kcal

Difficulty

Medium

Equipment

6 items

Cost

£0.95/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

100gJersey Royal potatoes(Cooked, peeled, and mashed very finely. Can be passed through a ricer for smoothness.)

£0.45

175gUnsalted Jersey Butter(Softened)

£1.40

175gCaster Sugar

£0.30

60mlJersey Lavender Honey(If honey is solid, gently warm before measuring.)

£2.50

3 Large Free-Range Eggs

£1.00

175gSelf-Raising Flour

£0.25

50gGround Almonds

£0.75

2tbspJersey Milk

£0.05

50gAlmond Flakes(For topping)

£0.65

1tbspIcing Sugar(For dusting (optional))

£0.05

1tspVanilla Extract

£0.20

Total Cost

£7.60

£0.95 per serving

Instructions

1.
Preheat oven to 180°C (160°C fan/ Gas Mark 4). Grease and line the base of a 9-inch round cake pan with baking parchment.
2.
If toasting your own almonds, spread the almond flakes in a single layer on a baking tray or in a dry saucepan over medium heat. Toast until golden brown, stirring frequently to prevent burning. Set aside to cool.
3.
In a large mixing bowl, cream together the softened Jersey butter and caster sugar until light and fluffy.
4.
Beat in the Jersey lavender honey and vanilla extract.
5.
Gradually beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
6.
Gently fold in the mashed Jersey Royal potatoes, ensuring they are evenly distributed throughout the batter.
7.
In a separate bowl, sift together the self-raising flour and ground almonds.
8.
Gradually fold the dry ingredients into the wet ingredients, alternating with the Jersey milk, until just combined. Be careful not to overmix.
9.
Pour the batter into the prepared cake pan and spread evenly.
10.
Sprinkle the toasted almond flakes evenly over the top of the cake.
11.
Bake for 35-40 minutes, or until a skewer inserted into the center comes out clean. If the cake starts to brown too quickly, cover loosely with foil.
12.
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
13.
Dust with icing sugar before serving, if desired.

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My Notes

Nutrition Information

Nutrition per serving (136g)

3853 kcal / 16121 kJ

Carbs

403g

155% of RDA

Fat

229g

327% of RDA

Protein

58g

116% of RDA

Detailed Breakdown

Fibre

20 g

67% of RDA

Sugar

246 g

273% of RDA

Sodium

350 mg

15% of RDA

Saturated Fat

138 g

690% of RDA

Chef's Tips

For a stronger lavender flavor, infuse the Jersey milk with dried lavender flowers for a few hours before using. Remove the lavender flowers before adding the milk to the batter.

The mashed Jersey Royal potatoes add moisture to the cake, keeping it soft and tender for longer. Make sure the potatoes are very finely mashed to avoid any lumps in the batter.

Store the cake in an airtight container at room temperature for up to 3 days.

Cooking Equipment

Oven

9-inch round cake pan

Mixing bowls

Whisk

Spatula

Saucepan (optional, for toasting almonds)

Wine Pairings

No wine pairing suggestions available for this recipe.

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