Mountain Thyme Cookery School: Lavender Cake

Mountain Thyme Cookery School: Lavender Cake

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Mountain Thyme Cookery School based in Verbier, Switzerland, invites you into their classroom with these online lessons in cooking and baking. In this episode of their masterclass, Chef Cat Sheppard shows us how to make a cake using a special ingredient, lavender from the garden. This cake is the perfect treat for afternoon tea and with this original recipe and step by step baking instructions, it'll be perfect every time. Chef Cat Sheppard specialises in making beautiful wedding and celebration cakes, and has made cakes for hundreds of happy clients- some of them being A-List celebrities, making this episode one not to be missed. About Chef Cat Sheppard: Cat has been teaching cookery for more than ten years, previously running a cookery school in Berkshire for Mike Robinson on Game and Wild Food which opened in 2007. Later she moved on to work for the Children’s Food Trust on the Let’s Get Cooking programme, which trained and set up over 7,000 cookery clubs across England, reaching over 3 million children. Cat ran the London region for over seven years, working with schools, children’s centres, community centres and further education colleges. She built relationships and sponsorship with a number of large corporate organisations including Tesco, and went on to work with them to run cookery courses, teaching thousands more children basic cooking skills in store. Now based in the world-famous ski resort of Verbier, Switzerland, Cat partnered up with Amy Corbett to open the Mountain Thyme Cookery School in 2017. Their love of teaching and passing on their hard-won skills to the next generation is evident. Also catering to the rich & famous as well as running a home-made ready-meal delivery service, they plan to expand to other Swiss resorts in the very near future.

Lavender Cake

Ingredients

  • 125g butter
  • 250g caster sugar (infused with lavender flowers and lemon zest)
  • 3 eggs
  • 200g flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 120ml plain yoghurt/buttermilk
  • Syrup drizzle: 2 tbsp lemon juice
  • 2 tbsp water
  • 3 tbsp lavender caster sugar

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