Olive Oil Cake with Orange-Lavender Syrup

A deceptively simple, deliciously tender, not-too-sweet cake that pairs brilliantly with the flavorful syrup.

2 eggs

1/2 cup sugar

zest of one lemon

1/4 tsp salt

1/3 cup dry Marsala

1/3 cup milk

1/2 cup veg oil

1/4 cup extra virgin olive oil (plus some more to oil pan)

1 Tbl baking powder

1 1/2 cups flour

For The Syrup

1/2 cup water

1/2 cup sugar

3 slices orange peel

2 tsp lavender or to taste

Beat eggs and sugar till lemony yellow. Add zest, salt, marsala, milk, oil and olive oil. Mix to combine.

Stir baking powder into flour. Add the dry ingredients to the wet and mix thoroughly

Smear 2 1/4 quart tube pan with olive oil, add batter and bake at 400 for 25 minutes or till nicely browned.

Meanwhile, place sugar, water and orange peel in small pan. Place lavender in cheesecloth and tie tightly w/ twine. Bring syrup to a boil and place lavender sachet in syrup. Simmer until sugar is completely dissolved and syrup thickens slightly, about 10 minutes. Discard lavender and orange peel, allow to cool slightly, then pour syrup over warm cake.

Serve garnished with créme fraiche or sour cream.