Courgette and Lavender Cake …by Chloe
200g caster sugar2 tbsp lavender flowers(or the dried things)no stalks200g butter2 eggs150g courgettes (about 2 small ones)1 small apple200g plain floura large pinch salt½ tsp baking powderpinch cinnamon Preheat oven at 180C/gas mark 4. Butter and line the base of a loaf tin measuring 20cm x 12cm x 9cm deep. Crush the lavender flowers gently into the sugar with the end of a rolling pin (leaving them whole)add the butter and beat until light and fluffy. Beat the eggs and mix them in, one at a time, making sure each is fully incorporated before adding the next. Coarsely grate the courgettes and the apple. Squeeze them with your hands to remove any excess moisture, then add to the mixture. Mix the flour, salt, baking powder and cinnamon, and gently fold into the mixture. Transfer to the lined loaf tin and bake for about an hour, or until golden and firm to the touch. Allow to cool in the tin before turning out.