Lavender, Orange and Almond Cake

In the beginning I simply thought the cake had turned out okay and it was just not to my liking - even though I had only used very little orange juice, it already seemed to be way too much, and it needed a lot longer in the oven than expected (70 min instead of 40 min, and I had only made a small cake using half a portion!), but other than that it seemed to be fine, more or less. I just didn't like the texture of the cake - it felt granular and tasted greasy.

But when I asked DH what he thought, he also mentioned the greasiness, saying it seemed like the butter hadn't been able to stick to the rest of the ingredients. It was then that I realized that the problem was that the batter had curdled. The recipe mentions that that might happen in a very nonchalant way, which is why I thought it was expected and not at all a problem, and it advises you to just add the flour a bit quicker. Unfortunately, that didn't help at all. On the contrary, the recipe contains so little flour, that it hardly had any effect at all. And I only used half of the orange juice!

Two stars, but only because it's not completely unedible.