The Botanical Kitchen
Recipes, travel and the occasional rant
Whenever I go to an Indian function, there is always an egg free cake which is dry and smothered in UHT cream. I have experimented with a few egg and dairy free recipes and settled on this one. It’s beautifully moist and wonderfully chocolatey. The measures below make two thin 12 inch sponges, 12 large […]
When I first took this in to work, most people gave me a funny look and said “Lavender?!” But it works and tastes really lovely with Earl Grey tea. If a whole cake is too rich for you, then just divide the mixture into 12 cupcakes. you’ll need For the sponge 120g plain flour 140g caster […]