Imbolc Lavender & Rosemary Seed Cake

gathervictoria.com

Kris Cole

4 ounces butter, melted and cooled, plus more for pans

1 ½ cups of flour (cake flour ideally), plus more for pans

9 largish eggs, room temperature, separated

1 ½ cups sugar, divided

1 teaspoon pure vanilla extract

2 teaspoons orange zest

Pinch of salt

subheading: Lavender & Rosemary Syrup:

1 tablespoon lavender buds ( this is a subtle amount, you can use more if you really like lavender!)

3 sprigs of rosemary

1 ½ cup of sugar

1 cup of water

subheading: Mascarpone Icing:

1 ½ cup mascarpone chilled

½ cup icing sugar

1 cup double cream

1 teaspoon vanilla extract

½ tablespoon nettle seeds (just use additional poppy seeds if you don’t have any)

½ tablespoon poppy seeds

(and a few extra seeds for sprinkling over finished cake)

Directions at gathervictoria.com

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