I found this recipe in Country Living magazine, in the ‘Bring Back Teatime’ edition. It looked delicious and very attractive and of course I couldn’t resist the lavender connection! I made this for my Mum’s birthday as a nice summery alternative with no buttery icing in the hot weather…
This is the streusel topping before baking. It smelt wonderful… It is made from chopped nuts, brown sugar, butter, a small amount of flour and lavender blossoms.
The finished product… I think I should have put all of the streusel topping in the centre to give more of a dip and to let the buttery mixture sink further into the middle of the cake. However, it tasted lovely as it was so not to worry!
I love the effect here when the buttery topping has made its way down into the sponge cake. It was also lovely to decorate the cake with fresh lavender from my Farnham garden.
This was the first time I had tried a streusel cake recipe and I found it very successful. I think it is good to have a cake on the tea table that looks a bit unusual. This recipe (and variations on the theme) may well find themselves on the afternoon tea menu!