Lavender Chocolate Goose Egg Cake for Mother’s Day
It was time to make a cake for my wonderful mother for Mothering Sunday. The question was, what cake to make? Simnel cake is traditional for this Christian festival which falls on the fourth Sunday in Lent. It was a day’s reprieve from the Lenten fast and domestic servants were given the day off to visit their mother church. This meant being able to spend time with their families and specifically their mothers. These days Simnel cake is more closely associated with Easter, but the old tradition of baking a cake and picking flowers for our mothers lives on.
With spring in the air, a cake with a floral theme seemed appropriate. I happened to have some lavender chocolate in the house and although lavender isn’t exactly spring like, it is floral. So a chocolate lavender cake it was going to be. Excitingly, it is the season for goose eggs and I had bought one especially to make my Mother’s Day cake. Goose eggs have a very short season, so I pounce upon them with glee whenever I see them in the spring. They are very large and have a whopping yolk, so are excellent for baking – they roughly equate to three large hens eggs. I scattered the cake with edible red dust, pink hearts and lavender flowers. Sadly most of the flowers all blew off in the wind when I took the cake outside to photograph it, but I reckon the hearts say it all anyway.
I made the cake yesterday and am off to deliver it later this afternoon along with a bunch of primroses and a card.
Update 31 March
The cake was sensational. I was really pleased with it and more to the point so was my mother. The lavender flavour was good without being overpowering and the cake was beautifully light.
I am sending this over to Emily’s #recipeoftheweek over at A Mummy Too.
- 1 tbsp lavender flowers
- 125ml hot water
- 150g unsalted butter
- 175g sugar (half caster, half dark muscovado)
- a pinch sea or rock salt
- 40g cocoa powder
- 175g flour (half wholemeal, half white)
- 1 scant teaspoon baking powder
- ¾ teaspoon bicarbonate of soda
- 85g ground almonds
- 1 heaped tbsp Greek yogurt
- 80g dark lavender chocolate (70%)
- 70g unsalted butter
- 1 heaped tsp Cornish honey
- 3 tbsp double cream
- 1 goose egg (or 3 large eggs)
Yield: 1 8″ cake