Jersey Lavender Infused Honey Cake

Preheat the oven to 180°C (160°C fan/Gas Mark 4). Grease and flour a 9-inch round cake tin.

In a large mixing bowl, cream together the softened Jersey butter and caster sugar until light and fluffy.

Gradually beat in the Jersey lavender honey, followed by the eggs, one at a time, ensuring each is fully incorporated before adding the next.

Gently fold in the mashed Jersey Royal potatoes and Jersey milk until just combined. Be careful not to overmix.

In a separate bowl, whisk together the self-raising flour, ground almonds, baking powder, and dried lavender flowers (if using).

Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Avoid overmixing.

Pour the batter into the prepared cake tin and spread evenly.

Bake for 35-40 minutes, or until a skewer inserted into the centre comes out clean.

Let the cake cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.

Dust with icing sugar (optional) and serve with a dollop of Jersey cream or a side of seasonal Jersey berries.