I used a pre-made syrup from Vanessa Kimbell's Prepped! and the Nigella Lawson recipe Mini Lime-Syrup Sponges.
Makes 1 litre
Prep time 25 minutes
Cooking time 5 minutes
20 lavender flowers (in bud)
500g caster sugar
Zest and juice of 7 lemons
1. Put the lavender, sugar and water into a heavy-based saucepan and bring to the boil. Reduce the heat and simmer for about 5-6 minutes. Ass the lemon juice.
2. Strain and allow to cool before transferring to a clean bottle. This should store in the fridge for 3-4 weeks. Dilute to taste for Lavender Lemonade, or use as Lavender & Lemon Syrup.
Mini Lime-Syrup Sponges
125g unsalted butter, softened
175g caster sugar
2 large eggs
Zest of 1 lime
175g self-raising flour
pinch of salt
4 tablespoons milk
8-bun mini-loaf tin, buttered very well. (I used a 12 cupcake tin)
Preheat the oven to 180oC/gas mark 4.
Cream together the butter and sugar, and add the eggs and lime zest, beating them well. Add the flour and salt, folding in gently, and then the milk. SPoon into the mini-loaf pan, and cook for 25 minutes.
While the cakes are cooking, prepare the syrup by putting the lime juice and suagar into a small saucepan and heating gently so that the sugar dissolves.
As soon as the mini-sponges are ready, take them out of the oven and prick them witha cake-tester all over. Pour over the syrup evenly. Try to let the middle absorb the liquid as well as the sides, then leave it to soak up the rest. Don’t try to take the cakes out of the pan until they have cooled slightly and the syrup looks like it has been absorbed, but be aware that if you leave these to cool completely they might be very difficult to get out of the pan.
So, after an hour or two, turn them out onto a rack and grate some lime zest over them before serving (or selling).