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Lemon Verbena Loaf with Candied Pansy Salad

Lemon Verbena Loaf with Candied Pansy Salad

Finish with a starter. Lemon verbena reawakens this classic loaf with a splash of citrus flavour. Serve it with your favourite summer fruit compote recipe.

Ingredients
Lemon Verbena Infusion
8 – 10 sprigs lemon verbena
1 cup sugar
1 cup water

Lemon Verbena Loaf
1/2 cup unsalted butter
1 cup berry sugar
2 eggs
1 1/2 cups all-purpose flour
1/4 tsp salt
1 tsp baking powder
4 Tbsp lemon zest
1/2 cup milk
5 sprigs lemon verbena, finely chopped

Candied Pansy Salad
1 egg white
1 cup super fine sugar
2 pansy plants
10-15 Manitoba blueberries

Method
Lemon Verbena Infusion

  1. Boil water and sugar. Add lemon verbena. Simmer for 15 min.
  2. Remove leaves before use and set aside.

Lemon Verbena Loaf

  1. Mix butter and sugar. Add eggs.
  2. In a separate bowl, combine dry ingredients and lemon zest.
  3. Add milk and dry mixture to butter mixture.  Mix until smooth.
  4. Add chopped lemon verbena and half of syrup. Mix well.
  5. Pour into a greased loaf pan and bake at 350ºF for 1 hr. Once baked, pour remaining syrup over top. Let cool.

Candied Pansy Salad

  1. Paint petals with egg white and dip in a shallow bowl filled with sugar. Place on wax paper and dry overnight.
  2. Combine with non-candied pansies and blueberries. Serve alongside lemon verbena loaf.

Yield: one whole fish serves 2-3 people