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Add all the crème cake ingredients to a mixing bowl fitted with a beater and mix for 1 minute on slow speed and then 3 minutes on medium speed.
Deposit 1550g into a long loaf tin or 450g into a standard 1lb loaf tin.
Bake in a deck oven at 170°C for 60-70 minutes for the long loaf or at 180°C for approximately 45 minutes for the 450g loaf.
Add all the lavender syrup ingredients to a saucepan and bring to the boil, allow to boil for 2
minutes, then remove from the heat.
Allow to cool and infuse for 20 minutes then strain to remove the lavender flowers from the syrup.
Using a pipette or syringe, start injecting the syrup into the loaf cake from the top, injecting at 2cm apart throughout the length of the cake.
Mix the DAWN® Premium Crystal Glaze and lavender flavouring together and brush over the surface of the loaf cake.
Allow to dry, then cut and serve.
MAKES: 1 long or 4 small loaf cakes