Valencian Orange & Lavender Loaf

3 min read
This recipe makes for a beautiful summer bake, combining orange citrus notes and delightful floral tones from the lavender. Best served warm and enjoyed al fresco.

Preparation Time: 15 minutes
Cooking Time: 45 minutes
Servings: 10


  • 3 Valencia oranges
  • 200g self-raising flour
  • 1 tbsp edible lavender (plus more for garnishing)
  • 200g golden caster sugar
  • 200g unsalted butter
  • 3 medium free-range eggs
  • 4 tbsp icing sugar
  • 2 tbsp water


  1. Preheat the oven to 180C. Grease and line a loaf tin with greaseproof paper. Down the centre, sprinkle a line of edible lavender into the tin.
  2. Keeping the rind on, thinly slice 1 orange. Lay the slices on the bottom of the tin to cover the lavender. Overlap the slices to ensure a stunning finish on the bake.
  3. In a bowl, cream together the sugar and butter with a wooden spoon. Whisk in each egg, one at a time until fully combined. Sift in the flour and fold until mixture is smooth. Add the zest and juice of 1 ½ oranges. Mix well until combined. Ladle the batter into the loaf tin, ensuring not to move the orange slices and lavender crumbs.
  4. Bake for 30-40 minutes until golden and skewer comes out clean. Set the loaf aside to cool in the tin. Once cooled, loosen the loaf edges. Place a platter on top and turn it over to release the loaf with the orange slices on top. Peel off and discard the greaseproof paper.
  5. In a saucier, combine the juice of 1 orange with the icing sugar and the water. Place the saucier on a medium heat and stir continuously until the liquid becomes a syrup. Remove the syrup from the heat and pour over the cooling sponge.
  6. Allow the syrup to be absorbed. Best enjoyed when still warm.