Pistachio Cake with Lemon Lavender Honey Glaze

Ingredients:

• 2 cups (250g) ground almonds
• 1 cup (200g) granulated sugar
• 1/2 cup (120ml) unsalted butter, softened
• 4 large eggs
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup (30g) pistachio meal
• 1 cup (120ml) whole milk
• 1 tablespoon grated lemon zest
• 2 tablespoons freshly squeezed lemon juice

Instructions:

1. Preheat the oven to 350°F (180°C). Grease and flour three 8-inch (20cm) round cake pans.
2. In a medium bowl, whisk together ground almonds, sugar, baking powder, and salt.
3. In a large bowl, using an electric mixer, beat the butter until creamy, about 2 minutes. Add eggs one at a time, beating well after each addition.
4. With the mixer on low speed, gradually add the dry ingredients to the butter mixture in three parts, alternating with the milk, beginning and ending with the dry ingredients. Beat just until combined.
5. Stir in pistachio meal and lemon zest.
6. Divide the batter evenly among the prepared pans and smooth the tops.

Glaze:

• 1 cup (200g) powdered sugar
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon honey
• 1/4 teaspoon dried lavender buds

Instructions:

1. In a small bowl, whisk together powdered sugar, lemon juice, and honey until smooth.
2. Add the lavender buds and whisk until combined.

Assembly:

1. Once the cakes are completely cool, place one cake layer on a serving plate or cake stand.
2. Drizzle the glaze over the top of the cake.
3. Repeat with the remaining two cake layers, stacking them atop each other.

Note: This recipe is a modification of the "Pistachio Cake" found in Emilia Fothergill's cookbook "Delights from the Garden".