This is a terrific cake for lunchboxes as it will keep well for at least 3 – 5 days. Use any stone fruit you like. Lavender is a classic match for apricots.
175g butter, melted
175g caster sugar
175g self raising flour
175g plain Greek yoghurt
2 eggs, beaten
1 tsp. baking powder
3 or 4 apricots, stoned & cut into 6
2 or 3 heads of lavender, flowers picked off stalk
Juice of 1 small lemon
1.Preheat the oven to 180º
2.Mix the melted butter with the sugar in a mixing bowl.
3.Add the eggs and the yoghurt, mix well.
4.Add the flour and baking powder, mix well.
5.Pour the batter into a greased 20cm cake tin. I used a Bundt tin, but you don’t have to.
6.Arrange the apricots on top of the cake.
7.Bake in the oven for 35 – 40 minutes until a skewer comes clean.
8.Meanwhile make syrup, boil lemon juice & additional sugar until syrupy, 3 - 5 minutes.
9.Drench the cooked cake with the syrup and add the lavender flowers.
10.Cool in tin for 20 minutes before slicing.
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