Almond-Lavender Gateau with a Blueberry Lemon Glaze

Ingredients

• 1 cup almond flour
• 1 cup all-purpose flour, sifted
• 1 cup unsalted butter, softened
• 3 cup granulated sugar
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract
• 2 teaspoons dried culinary lavender, ground
• 1 teaspoon baking powder
• 1 teaspoon salt

• 1 cup fresh blueberries, washed
• 1 cup powdered sugar, sifted
• 2 tablespoons lemon juice, freshly squeezed
• 1 teaspoon lemon zest

Method

1. 01
   Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. 02
   In a medium bowl, combine almond flour, sifted all-purpose flour, baking powder, and salt. Set aside.
3. 03
   In a large bowl, beat the softened butter and granulated sugar until light and fluffy.
4. 04
   Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and ground lavender.
5. 05
   Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. 06
   Pour the batter into the prepared cake pan and smooth the top with a spatula.
7. 07
   Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out clean.
8. 08
   While the cake is baking, prepare the glaze. In a small saucepan, combine blueberries and lemon juice. Cook over medium heat until the blueberries release their juices and the mixture thickens slightly.
9. 09
   Remove from heat and strain the mixture to remove the skins. Stir in the sifted powdered sugar and lemon zest until smooth.
10. 10
    Allow the cake to cool in the pan for 10 minutes, then remove from the pan and let cool completely on a wire rack.
11. 11
    Once the cake is cool, drizzle the blueberry lemon glaze over the top, allowing it to drip down the sides.
12. 12
    Garnish with additional lavender or fresh blueberries if desired before serving.