Almond Cake with Lavender Icing

15 mins, plus cooling time prep, 45 mins cook

Serves 10

Ingredients

For the cake:

110g Kerrygold butter, softened (or similar)

110g golden caster sugar

3 free range eggs

75g self raising flour

1 tsp baking powder

45g ground almonds

110g blueberries

110g raspberries

For the icing:

75g Kerrygold butter, cubed and softened (or similar)

150g icing sugar

1 tbsp single cream

1 tsp fresh lavender

Lavender sprigs, to decorate

Method

Preheat the oven to 180°C/Fan 160°C/Gas Mark 4. Grease and line a 20cm round cake tin with baking paper.

Beat the butter and sugar together until light and fluffy, then gradually add the eggs, beating well between each addition. Sift together the flour and baking powder, then fold into the mixture with the ground almonds. Gently fold in the blueberries and raspberries.

Spoon into the prepared tin, level the surface and bake for 40-45 minutes. Cool for 20 minutes, then remove from the tin and place on a wire rack to cool completely.

When cool, prepare the icing. Beat the butter and icing sugar together until combined, then whisk vigorously until pale and fluffy. Add the cream and half the lavender. Spread over the surface of the cake and decorate with the remaining lavender.