LAVENDER CAKE

 

    He is an old man, almost ninety, tall, with piercing brown eyes.
She is a nice looking lady, a few years younger than him. She has amazingly lovely smile.

Around dusk almost every evening I see them walking down the path towards to the park cafe.
He helps her sit down, then he slowly sits next to her.
You see them look and smile at each other.

He orders ouzo she orders orange juice. They seem to enjoy performing this routine.

When the time to leave arrives, the man stands up and helps his wife up. Then they hold hands and walk away together.  

 

A Lavender – Cumin Cake with Chocolate Glaze for this lovely couple

For the cake
3 cups self- rising flour, sifted
1/2 teaspoon salt
1 cup milk
1 cup Greek strained yogourt, full fat
1 – 1 1/2 cups sugar
6 extra-large eggs
2 tsp grated lemon zest (2 lemons)
1 tbsp fresh lavender florets or 1 tbsp dried culinary lavender, roughly chopped
1 1/2 tsp cumin powder
1 cup extra virgin olive oil
For the glaze 300 gr. Fairtrade bitter dark chocolate, chopped
1/4 cup extra virgin, light tasting olive oil
1/3 cup sugar

Preheat the oven to 180 degrees C. Lightly grease and flour a ring pan or a round, loose-bottomed cake pan. In a bowl, whisk together the sugar and olive oil until light and fluffy. Add the eggs beating thoroughly, until mixture becomes thick. Add the yogurt, the milk, the sugar, lemon zest, cumin and lavender. Slowly whisk the dry ingredients into the wet ingredients, making sure they are incorporated. Spoon the batter into the pan and bake for 50-60 minutes. Allow cake to sit for 10 minutes, then turn out onto a wire rack to cool. Then, carefully place it on a serving plate. For the glaze, melt the chocolate in double boiler. Remove from heat and carefully stir in the olive oil and sugar. Let cool for 10 minutes, until not hot but still pourable. Pour it over the cake.      

For Greek, click here….

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