OLIVE OIL CAKE WITH LAVENDER
Ingredients for a 9" Bundt pan mold:
1 teaspoon butter
3 cups plus 2 tablespoons flour
2 tablespoons baking powder
1 cup sugar
3 tablespoons lavender flowers
4 large eggs
3/4 cup olive oil
2/3 cup milk
Garnish: fresh fruit compote or crème fraîche
Preheat the oven to 325 degrees. Butter the mold and flour with 2 tablespoons flour, tapping out the excess.
Measure and sift together the remaining flour and baking powder. Process the lavender with the sugar in the work bowl of an electric processor or blender for one minute. Sift out the lavender flowers.
Beat the eggs and sugar in the work bowl of an electric mixer on medium-high until pale yellow expanded. Alternate additions of the flour mixture with the olive oil and milk until well combined.
Carefully spoon the batter into the prepared mold and bake until golden brown, about 40 minutes. The internal temperature should reach 200 degrees. Allow the cake to cool completely in the pan.
Serve warm or at room temperature with fresh fruit and a drizzle of crème fraîche.