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One slice of orange and lavender cake on a plate with a fork and next to a cup of tea. Tried & Tested

Flour-free orange and lavender cake

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2.5 stars based on 2 ratings

This flour-free orange and lavender cake recipe is taken from Eric Lanlard’s book Home Bake (page 39). The flavours marry together beautifully to make this delicious cake.  If you prefer a cake with a slightly less dense texture, substitute 50% of the ground almonds for semolina.

Key Information

  • Prep:
  • Bake:
  • Serves:6
  • Skill level:easy

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Ingredients

For the cake

  • 400ml 13½ fl oz Sunflower oil plus extra for greasing
  • 350g 12½ oz Almonds (ground)
  • 300g 10⅝ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 3tsp 3tsp Baking powder
  • 8 8 Egg(s) (free range)
  • 1 1 Lemon zest only
  • 2 2 Orange(s) Zest only
  • 2tsp 2tsp Lavender dried

For the syrup

  • 2 2 Orange(s) juice only
  • 100g 3½ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 3 3 Cloves
  • 2tsp 2tsp Cinnamon
  • 1 1 Lemon juice only

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 180ºC (fan 160ºC, gas mark 4). Grease a 20cm (8in) cake tin with extra oil, then base-line with baking paper.

  2. Classic mode Step 2

    In a mixing bowl, combine the ground almonds, sugar and baking powder, mixing together well. Break in the eggs and add the oil, mixing gently together.

    Ingredients for this step

    • 350g 12½ oz Almonds (ground)
    • 300g 10⅝ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
    • 3tsp 3tsp Baking powder
    • 8 8 Egg(s) (free range)
    • 400ml 13½ fl oz Sunflower oil plus extra for greasing
  3. Classic mode Step 3

    Using a fine grater, grate the zest from the lemon and oranges into the mixture then add the dried lavender and mix together.

    Ingredients for this step

    • 1 1 Lemon juice only
    • 2 2 Orange(s) juice only
    • 2tsp 2tsp Lavender dried
  4. Classic mode Step 4

    Turn the cake mixture into the prepared tin, and bake in the preheated oven for an hour. Cover the top with a piece of foil after about 20 minutes.

  5. Classic mode Step 5

    Meanwhile, make the syrup. Squeeze the juice from the zested lemon and oranges into a small pan. Add the sugar and spices, and mix together well. Bring to the boil, then reduce the heat and simmer for 3 minutes.

    Ingredients for this step

    • 2 2 Orange(s) juice only
    • 1 1 Lemon juice only
    • 100g 3½ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
    • 3 3 Cloves
    • 2tsp 2tsp Cinnamon
  6. Classic mode Step 6

    Once the cake has been removed from the oven, pierce it several times with a skewer or small, sharp knife. Using a tablespoon, spoon the syrup over the cake, allowing it to soak in.