Lavender & Foraged Blackberry Cake

Honestly Healthy & Pure Leaf Black Tea With Berries

As some of you know I have been very busy over the past few months having a baby!


Motherhood is an incredible adventure and I am enjoying the wild ride!You can follow my mummy journey on my Instagram journal @NatashaCorrett.


One thing I have learnt thus far is getting babies to sleep is no easy task! Of the many tried and tested methods that work for my baby Rudy; a long walk strapped to my chest in the carrier always seems to do the trick. Whilst on my walks I have been taking full advantage of living in the English countryside and the abundance of berries and herbs that I find on my way with some foraging! Delicious food straight from the source, what’s not to love!

In an effort to boost my milk production and keep my energy levels topped up in the afternoons I have been baking like a fiend which is keeping me nourished and my husband happy! Below you will find the recipe to my current favourite cake creation utilising my foraged goodies; Pure Leaf Black Tea with Berries, Lavender and Foraged Blackberry cake. The title may be a mouthful to pronounce but trust me the taste is to die for! I have chosen to use the Pure Leaf Black Tea with Berries flavour as the berry notes really compliment the lavender and the black tea leaves bring an additional depth to the flavouring.

The cake is made with spelt and ground almonds so perfect for those following a healthy diet; and also offers a refined sugar-free option within the method (using honey or whatever sweet syrup you choose). Serve with a dollop of dairy-free yoghurt and a cup of tea for a little slice of heaven.


Foraged Blackberry, Lavender and Pure Leaf Black Tea with berries cake


Serves 8

For the cake 

  • 6g lavender flowers
  • 150g blackberries
  • 150g agave/honey or any syrup
  • 1 teabag of Pure Leaf Black Tea with Berries
  • 170g ground almonds
  • 150g spelt (or gluten-free blend)
  • ½ tsp baking powder
  • ½ tsp bicarbonate of soda
  • ½ tsp salt
  • 4 eggs
  • 150ml olive oil
  • 1 vanilla pod
  • 150g blackberries stirred through


Blackberry and black tea syrup

  • 50g blackberries
  • 3g lavender
  • the scraped vanilla pod
  • 4 tbsp water
  • 1 teabag of Pure Leaf Black Tea with Berries



  • Pre-heat oven to 180 deg fan
  • Line a round 8inch cake tin and put to one side.
  • Put one of the Pure Leaf tea bags into 4 tbsp boiling water and leave to infuse for 10 minutes then take the bag out.
  • Pick the lavender flowers off the stalk (if you have fresh) put them into a pan with 150g blackberries, infused Pure Leaf Black Tea with Berries and syrup and cook on a medium heat for 5 minutes until the blackberries have broken down. There should still be a few lumpy bits though as these will burst when the cake bakes. Put to one side to cool.
  • Weigh out the almond and spelt flour and add the baking powder, bicarbonate of soda, salt and mix together well.
  • Beat the eggs in a separate bowl. Beat in the olive oil and seeds of the vanilla pod. (use 1 tsp of vanilla essence if you don’t have a fresh pod)
  • Once the blackberry has cooled down enough to add to the eggs without scrambling mix both the syrup and the egg mixture together until combined.
  • Mix the wet into the dry until fully combined. Put about 100g of blackberries into the cake mixture.
  • Pour into the pre-lined cake tin and put a few leftover blackberries onto the top. Put into the oven for 35-40 minutes until the skewer comes out clean and golden brown.
  • While the cake is baking make the Pure Leaf Black Tea with Berries and lavender syrup.  Boil the kettle and add the Pure Leaf Black Tea with Berries bag to 4 tbsp of water and leave to sit for 10 minutes then take the tea bag out. Put all the ingredients into a pan and simmer for 2-5 minutes until broken down and a thick syrup. Leave to cool for when the cake is ready to serve.
  • Serve with yoghurt and the tea syrup.


Try Pure Leaf for yourself today:

Honestly Healthy Food
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