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Lemon Verbena Cake
5-6 sprigs lemon verbena (I am using dried)
100g plain flour
1 tsp baking powder
200g ground rice
200g unsalted butter (I was going to use pure)
150g caster sugar
3 eggs.
To finish
100g icing sugar, sifted
4-5 Lemon Verbena leaves
Pre-heat the oven to 180/Gas 4. Strip lemon verbena leaves off stalks and place a few on the lined base of the cake tin. Put the rest in a jug and cover with 200ml of freshly boiled water and set a side to cool.
Silft flour and baking powder into a bowl with rice.
In seperate mixing bowl cream butter and add sugar until light and creamy. Incorperate eggs one at a time adding a spoonful of flour. Then carefully fold in the remaining flour mix.
Strain the verbena infused water and add 100ml to cake misture reserving the rest. Spoon mixture into tin, smoothing evenly.Bake in the oven for about 50mins, or until lightly golden.
Stir the remaining infused water with icing sugar until dissolved.
When the cake comes of the oven, prick it all over and sppon half the icing sigar mixture over. Leave for 10 mins , then pour over the remainder. Leave cake in tin to cook before turning out., then arrange other leaves over the top to decorate.
Enjoy!!
From Pam Corbin's River Cottage Cake Book
5-6 sprigs lemon verbena (I am using dried)
100g plain flour
1 tsp baking powder
200g ground rice
200g unsalted butter (I was going to use pure)
150g caster sugar
3 eggs.
To finish
100g icing sugar, sifted
4-5 Lemon Verbena leaves
Pre-heat the oven to 180/Gas 4. Strip lemon verbena leaves off stalks and place a few on the lined base of the cake tin. Put the rest in a jug and cover with 200ml of freshly boiled water and set a side to cool.
Silft flour and baking powder into a bowl with rice.
In seperate mixing bowl cream butter and add sugar until light and creamy. Incorperate eggs one at a time adding a spoonful of flour. Then carefully fold in the remaining flour mix.
Strain the verbena infused water and add 100ml to cake misture reserving the rest. Spoon mixture into tin, smoothing evenly.Bake in the oven for about 50mins, or until lightly golden.
Stir the remaining infused water with icing sugar until dissolved.
When the cake comes of the oven, prick it all over and sppon half the icing sigar mixture over. Leave for 10 mins , then pour over the remainder. Leave cake in tin to cook before turning out., then arrange other leaves over the top to decorate.
Enjoy!!
From Pam Corbin's River Cottage Cake Book
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