Lavender, orange and almond cake from Crazy Water, Pickled Lemons: Enchanting Dishes from the Middle East, Mediterranean and North Africa (page 35) by Diana Henry

  • almonds
  • lavender
  • oranges
  • icing sugar
  • caster sugar
  • eggs
  • self-raising flour
  • butter
  • candied orange peel
  • curd cheese

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • caitmcg on May 25, 2014

    This is a wonderful cake, and has been very popular with those I've served it to. I have made a few alterations to the published recipe, and liked the results. The first time I erroneously used 9 Tbsp (4.5 oz) butter instead of 9 oz, and the texture is excellent, so I will continue to use only 9 Tbsp. I use 1/2 cup orange juice and 8 oz sugar rather than 9. Having tried both ricotta and Neufchatel cream cheese for the topping, I prefer the cream cheese, and use just 1 oz confectioners' sugar.

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