Lavender and Honey Tea Cakes
Adapted from Ottolenghi, The Cookbook
Makes ??

8 ounces unsalted butter, room temperature
4 ounces sugar
4 ounces best quality honey
3 large eggs
8 2/3 ounces flour
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
½ tsp. ground cinnamon
½ tsp. dried lavender, chopped
½ cup sour cream

Glaze
1 tbsp. fresh lemon juice
2 tsp. honey
3½ oz. powdered sugar

Berries for garnish, optional

Preheat the oven to 340ºF.  Grease your pans with butter.

Cream the butter, sugar, and honey together until pale and fluffy, preferably using an electric mixer.  Break the eggs into a cup, beat them lightly with a fork and gradually add to the creamed mixture, beating well until each little addition has been fully incorporated.  Sift together the flour, baking powder, baking soda, salt and cinnamon, then stir in the dried lavender.  Gently fold the flour mixture into the creamed mix in 3 additions, alternating with the sour cream.

Carefully fill your molds or pans.  If you are using molds, only the fill them to within a ½-inch of the top.  Place in the oven and bake for about 25-30 minutes, depending on what size pan or molds you are using.  You will want a skewerer inserted into the center of the cake to come out clean.  Remove them from the oven and leave them for 10 minutes, then turn out onto a rack to cool completely.

To make the glaze, mix the lemon juice and honey together in a small bowl, then whisk in enough powdered sugar to make a thick pourable glaze.  Use a pastry brush or a spoon to coat the top of the cakes, allowing the icing to drip down the sides.  Garnish with berries, if desired.

(DT: Even though I was careful about not overfilling my pans, I still got a rounded bottom on my small cakes.  I just sliced off a thin bit so they would stand up straight.)