14 BITES
MORE

lavender, honey & yoghurt cake

December 4, 2009

“It has been more than a month, you know.”

I looked up from my bowl of noodles, head to one side, an expression on my face that could possibly be interpreted as “No, really?” or “I’m not hearing you right, am I?” or “I’m going to pretend I didn’t hear that right so you repeat yourself, because truly, it can’t be so.”

He nodded, a slice of pork parcel poised between his chopsticks.

“Since your last post. November 3rd. I checked just the other day.”

My forehead grew furrows. It can’t have been. It was only the other day that…

“Focaccia. You made it for my lunch and brought it to the picnic. I hope it isn’t because… well… I like that you blog. So please don’t stop, ok?”

honey & lavender cake

honey & lavender cake

And, like that, I realised that it truly had been a month. A flurry of weddings and birthdays and eight-to-eight work days where large grey folders full of documents had travelled on the bus with me and home to my desk and then back into work again, but this time with coloured tabs and highlighted paragraphs. A month where my feet have barely touched the ground, for reasons both thrilling and mundane. A month in which I settled down to dinner with my family for the first time in weeks, only to be laughed at by my mother.

“Ahhh Cheh!” she said, in between her laughing and pretence at swotting me about the head “Good thing I bring you to Cairns, otherwise we will never see you!”

my mother's much loved lavender

my mother’s much loved lavender

A month in which emails trickled across the internet. “I miss you! I never see you anymore!” and “I’m so busy. It’s been months… maybe we could lunch? If I am able to get away?” and emails from readers whose comments make me laugh titled “What gives?” and containing sad internet tears at the possibility of a blogging demise.

There were posts written. Oh yes there were! But they were sad. And tired. And disgruntled. And uninspired. And that is not who I am, and that is not what onebitemore is about. So they were discarded with hopes of maybe-tomorrow-I’ll-write-something-more-like-me.

And then I pissed off to Cairns and came back again with a stinger in my stride (an inch above the back of my left knee in case you were curious), a peeling set of shoulders (strangely, courtesy Manly and not Cairns at all) and stories to tell you. Oh! The stories!

So I am back, and with cake! For all of you.

And I’m sorry, dear internet. I didn’t mean to be away for quite so long.

honey & lavender cake

you will need:

200g butter
1/2 C natural yoghurt
1/4 C + 3/4 C cream
1/2 C + 2tbs honey
2tbs lavender buds
2 eggs
1/4 C sugar
1 3/4 C self raising flour
1/2 tsp baking powder

how to do it:

1. Snip seven or eight buds off your mother’s lavender bush. Pick the petals off carefully and set these aside. Run your fingers down along the stem to remove the buds. Sniff your fingers and then shove them under the Bean’s nose. She will say you smell like old ladies and soap.

beating the lavender buds into the butter

beating the lavender buds into the butter

2. Cube your butter and let it soften slightly at room temperature. Or you could let it soften first, and then cube it. I won’t judge you either way.

3. Tip it in a bowl with the yoghurt, cream, ½ cup of honey and the lavender buds. Beat with an electric mixer til it all comes together. Don’t worry if it looks like a mess. It will be happy eventually, and if not immediately, then definitely after the flour is added.

all coming together

all coming together

4. Beat the eggs and sugar into the mixture. If it wasn’t looking messy before, it will now.

5. Sift the flour and baking powder into your messy mixture and fold together. Everything will start looking like cake batter now. Hooray!

ready for baking

ready for baking

6. Grease a 25cm round tin, preheat your oven to 160C (fan forced) and bake for an hour. Check it at 45 minutes to see if the cake is baked. The best way to do this is with a skewer.

7. Wait til the cake is cool-ish (warm to touch is ok) then turn it out onto a cake rack to cool completely. Slice it in half horizontally.

happy dollops of honeyed cream

happy dollops of honeyed cream

8. Whip the remaining cream up with the remaining honey and slather it in between the layers of cake. Top with a simple runny icing (I used icing sugar diluted with a bit of orange juice for a bright, citrussy finish) and the reserved lavender petals (which your mother, if she is anything like mine, will pick off because “They’re from the garden Cheh! Why are they on my cake?”)

one slice or two?

one slice or two?

(served as an emergency “Did you maybe want to pop in for some cake, seeing as that Sugar Hit was an absolute disaster and I kind of don’t want the night to end just yet” cake, with wonderful results)


  • #1
    December 5th, 2009

    This is such a pretty cake and full of the colours of spring!

    And welcome back – I’m glad you’ve located your happy self again =)

  • #2
    December 5th, 2009

    Sheeeeeez is baaaaaaaaack (again!)
    It was awesome catching up with you with ice creams the other day!

    The cake looks very pretty! And the buds in it – makes me wonder if that’d taste like a lavender tea + yoghurt.

  • #3
    December 5th, 2009

    Yay you’re back! So happy to be reading your posts again 🙂 It was great to meet you the other day at Manly – I hope your sunburn is recovering!

  • #4
    December 5th, 2009

    Aww glad you’re back Shez! Ouch about the sting and the sunburn 🙁 Hope that gets better soon! And your cake looks so pretty!

  • #5
    December 6th, 2009

    YAYYYY wbwbwbwbwbwbbw!! Yeah it was good seeing u again so stop hiding XP

  • #6
    December 6th, 2009

    Shez welcome back. The cake looks awesome. Everyone gets busy and time just goes by so fast. I cant wait to see more post from you.

  • #7
    December 6th, 2009

    You’re back to posting! It’s almost like you never left. I hope the hard times at work have eased off somewhat. Not for the sake of your readers getting to savour your posts once more but, you know, for you. Really.

    Do you think that dried lavendar would work with this recipe?

  • #8
    December 7th, 2009

    Hurray you’re back! Welcome back 🙂 We missed you!! Your Mum’s lavender looks lovely, we had some but it died 🙁

  • #9
    December 10th, 2009

    This is gorgeous. This would taste absolutely brilliant with a bitter black or green tea.

  • #10
    December 14th, 2009

    It’s amazing how quickly time goes. Like, where did this year disappear to? I really love the flavour combination of this cake. I was inspired by honey and lavender just recently, and would love to try this, too!

  • #11
    January 4th, 2010

    so pretty
    but id be scared to use flowers in my cake (fear of bugs!)

  • #12
    January 5th, 2011

    Lovely instructions! Also looks wonderfully elegant decorated with the petals. I’ll have to veganize this recipe some day!

  • #13
    Rory
    January 22nd, 2015

    Heya Shez,
    I’m keen to try out this cake, but, for some reason when I look at this page in both Chrome and Safari, there are weird symbols appearing in place of measurements for almost all the ingredients. Any chance you could let me know what the proportions of things should be?
    Thanks lovely xx

  • January 22nd, 2015

    Hi Rory,

    Thanks for letting me know then numbers were broken – it’s all fixed up now! x

Shez