| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 200 |
g |
Pastry |
| 3 |
|
Eggs |
| 70 |
g |
Caster sugar |
| 70 |
g |
Unsalted butter |
| 1/2 |
pt |
Cream |
| 1 |
|
Lemon, rind and juice |
| 42 |
g |
Ground almonds |
| 1 |
T |
Plain flour |
| 6 |
|
Almonds, halved |
| 1 |
T |
Lavender, chopped |
|
|
Lavender petals to decorate |
INSTRUCTIONS
Make the pastry and bake blind. Cream together the butter and sugar,
gradually add the eggs and cream. Beat in the lemon rind and juice and
half the lavender. Fold in the ground almonds and the flour. Pour the
mixture into the baked pastry case and scatter with almonds and the
remaining half of the lavender petals. Bake for 25-30 minutes or
until the filling is firm and golden. Cool and remove from the tin.
Serve warm, dusted with lavender icing sugar and lavender petals and
clotted, double or ice cream. DISCLAIMER(c) Copyright 1996 - SelecTV
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