Traditional Isle of Wight Honey & Lavender Cake

Cream together butter, sugar, and local honey.

Beat in eggs one by one.

Sift in self-raising flour and fold in gently.

Stir in finely chopped dried culinary lavender (use sparingly).

Pour into a cake tin and bake at 170°C for 45-50 minutes.

While warm, prick holes in the cake and drizzle with a syrup made of more honey and lemon juice.

Decorate with a few lavender sprigs.

Captures the essence of the island's famous sun-drenched fields.