When it comes to Mother's Day, don't look past this easy bundt cake recipe

Name: Dairy-free maple and lavender bundt cake
Yield: 12
Ingredients: 310ml maple syrup; 20.00 ml dried edible lavender (from Herbie’s Spices); 125g brown sugar; 185ml sunflower oil; 4 eggs; 250ml almond milk; 375g self-raising flour; 50g almond meal; 1 tsp vanilla extract; 90g icing sugar; 60ml maple syrup

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by Sam Parish (Coutts)

SAM PARISH (COUTTS), CHEF

Jul 19, 2016

The bundt is back! Take Samantha Coutt's word for it with her maple version that has everything you remember about the classic plus more.

1 1/4 cups (310ml) maple syrup
1 tbs dried edible lavender (from Herbie’s Spices)
1/2 firmly packed cup (125g) brown sugar
3/4 cup (185ml) sunflower oil
4 eggs
1 cup (250ml) almond milk
2 1/2 cups (375g) self-raising flour
1/2 cup (50g) almond meal
1 tsp vanilla extract

Maple Icing

3/4 cup (90g) pure icing sugar, sifted
1/4 cup (60ml) maple syrup

Method

1.

Preheat the oven to 170°C. Grease a 26cm bundt pan with oil. Place the maple syrup and lavender in a saucepan over medium heat and bring to the boil. Set aside for 15 minutes to infuse. Strain, discarding solids.
2.

Combine in a bowl with remaining ingredients. Pour into pan. Bake for 1 hour or until a skewer inserted comes out clean.
3.

Set aside for 10 minutes, then turn out onto a wire rack to cool completely.
4.

For the maple icing, place icing sugar and syrup in a bowl with 1 tsp water and stir to combine.
5.

Drizzle the icing over cake to serve.