Thanks to Kit from Food&Family for this recipe.
1 large or 2 small eating apples
1 fresh lavender flower with stalk
juice of half a lemon
1 teaspoon caster sugar
1 teaspoon butter
For the cake batter:
225g / 8oz butter
150g / 5oz caster sugar
300g / 10oz plain flour
2 teaspoons baking powder
1 or 2 more lavender flowers
Preheat the oven to 170C / 340F and grease and line a large loaf tin (450g / 1lb capacity).
Peel core and chop the apple and put into a small saucepan with the lemon juice, teaspoon of sugar, teaspoon of butter and the lavender flower. Cook over a low heat with a lid on for 4-8 minutes until the apple is softened. Leave it to cool so that the lavender infuses the apple with its flavour.
Once it has cooled remove the lavender flower and process the apple to a pulp in the food processor. Add the rest of the butter, sugar, eggs, flour and baking powder and blitz to a thick cake batter. Spread half of the batter into the lined loaf tin, sprinkle some of the tiny lavender florets over it, then put the rest of the batter on top. Scatter another sparing amount of lavender florets on top then sprinkle another tablespoon of caster sugar over the whole surface. Bake for about 50 minutes, until a skewer comes out clean. Cool in tin.