ALMOND CAKES

1 1/3 cup flour

2 tsp baking powder

1/2 tsp salt

1/2 cup (113g) unsalted butter, room temperature

1 cup sugar

2 eggs

1 cup milk

1/2 tsp vanilla extract

1/4 tsp almond extract

1/2 cup (55 g) almond meal

LEMON-LAVENDER GLAZE

3 1/2 tbsp lemon juice

1 1/2 tsp dried lavender, plus extra for topping

1 cup icing sugar

Preheat your oven to 350 F and line a muffin tin with cupcake papers.

In a medium bowl, stir together the flour, baking powder and salt. Set aside.

In the bowl of your mixer, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, scraping down the sides of the bowl after each addition.

With the mixer on low, add half of the flour mixture and half of the milk and stir until partially combined. Next, add the remaining flour mixture followed by the rest of the milk and stir for another 15 seconds.

Use a spatula to fold the vanilla extract, almond extract and almond meal into the batter until combined.

Divide the batter among 16 cupcake liners and bake for 17-20 minutes or until the tops bounce back when gently pressed and a toothpick comes out clean. Allow the cakes to cool on a wire rack while you prepare the glaze.

In a heat-proof bowl, stir together the lemon juice and lavender. Microwave the mixture for 10 seconds at a time until hot, but not boiling. Allow the lavender to steep in the hot lemon juice for 7 minutes. The lemon juice will extract the lavender’s flavour and will turn a light purple colour.

Pour the mixture through a sieve into a bowl and discard the lavender. Whisk the icing sugar a 1/4 cup at a time until the glaze is smooth.

Once the cakes have cooled, spoon the glaze over the cakes and top with a sprinkling of dried lavender.

Store the leftover cakes in an airtight container for up to three days at room temperature.