Lavender and clotted cream cake with lemon icing

Method

1. Heat the oven to 180C/160C fan/gas 4. Put the sugar and egg yolks in a large mixing bowl and the whites into a separate medium bowl. Using an electric mixer, beat the yolks and sugar together for 2 minutes until they form a thick ribbon on the surface of the mixture when you lift the whisk – because of the high sugar to egg ratio they won’t go properly moussey but the mixture will change colour and texture. Beat in the clotted cream briefly, then beat in the butter and lavender extract in a thin stream just until combined.
2. Mix the flour with the almonds and a large pinch of salt, then clean your beaters and whisk the egg whites to stiff peaks. Using a metal spoon, fold the flour and almond mixture into the batter in two additions, using a figure of eight motion. If the mixture gets too stiff to fold properly, add a spoonful of the egg whites. Once all the flour/almonds has been added, very gently fold the egg whites through in thirds, using the same figure-of-8 motion and being careful not to knock the air out of the mixture.
3. Gently transfer the mixture to the prepared tin, level the top and bake in the oven for 45-50 minutes, until risen and golden, and a skewer inserted into the middle comes out clean. Remove from the oven, cool in the tin for 5 minutes, then invert onto a wire rack and leave to cool completely (see Make Ahead).
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4. Once the cake is cool, sift the icing sugar into a medium mixing bowl, then add juice of 1 lemon. Stir to combine and if you think it needs it, add a little more lemon juice – the mixture needs to look thicker than you think it should and hold its shape for a good few seconds after being stirred. Tip over the top of the cake and smooth it over so it drips gently down the sides. Leave for about an hour to set, then decorate with lavender buds and serve. If you’re making it in advance, decorate at the last minute.