How to make Lemon and lavender friand cakes

• 100ml organic extra version olive oil

• zest of 2 organic lemons

• 4 tsp lavender

• Lemon Buttercream: 300g Butter, 750g Icing Sugar, juice of 2 lemons

Preheat the oven to fan 140C/conventional 160C/ gas 3.

Grease a 12-hole friand tin.

Whiske together the eggs, caster sugar, olive oil, lemon zest and lavender.

Sift in the self raising flour. Mix thoroughly.

Pour into the friand tins, and bake in the oven at 160c fan for 10-15 minutes until the sponge is light and springy to the touch.

Once cooked take out of the tins and leave to cool on a wire rack.

For the Lemon Buttercream cream together the butter and icing sugar and then add in the lemon juice. Mix thoroughly.

Once the cupcakes are cooled you can pipe the buttercream onto the friands and add Dried lemon and lavender for decoration. Heaven!