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Honey and lavender loaf cake
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Infusing the sugar with lavender sprigs and using Fortnum’s delicious thickset lavender honey gives this cake a lovely moist crumb and delicate flavour. It makes the perfect accompaniment to afternoon tea.

Honey and lavender loaf cake

Wrap two lavender sprigs and the tea leaves in muslin and bury the package in the sugar for at least a day or up to a week in an airtight container. Remove the muslin before using the sugar.

Preheat the oven to 170°C/325°F. Grease and line a 900g. loaf tin with greaseproof paper.

Whisk together the infused sugar, butter and honey until soft and fluffy. Add the eggs gradually, then fold in the flour and baking powder. Spoon the mixture into the tin and bake for 1 hour until a skewer inserted into the centre comes out clean.

Remove from the oven and sprinkle with caster sugar. Cool in the tin for 10 minutes, then cool completely on a wire rack.

Decorate with extra caster and lavender sprigs before serving. The cake will keep for up to 5 days in an airtight container.

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