LITTLE LAVENDER CAKES WITH LEMONY MASCARPONE

This recipe makes gorgeous, delicate little gems, which are so simple to make. You could make 10 regular cupcakes with this recipe, but I quite like them to be bite-sized.

PREP TIME: 20 MINUTES BAKE TIME: 20 MINUTES READY IN: 1 HOUR 30 MINUTES MAKES: 20 LITTLE CAKES

Cakes

• 2 tsp dried edible lavender petals / 8 fresh lavender heads

• 200g caster sugar

• 200g butter, softened

• 4 free-range eggs

• 1 tsp vanilla extract

• 200g ground almonds

• 50g plain white all-purpose flour

• Pinch sea salt

• 60ml lemon juice

Whipped mascarpone

• 400g mascarpone

• 2 tsp vanilla extract

• Zest of 1 lemon

• 1 tsp lavender extract (optional)

Decorations

• ¼ cup of edible dried or

fresh lavender petals

Preheat oven to 180°C fan bake. Grease 20 holes of a mini muffin tray, or use papers if you prefer.

1. In a small blender, blend the lavender and sugar until the lavender is broken down and incorporated into the sugar.

2. In the bowl of an electric mixer, cream the butter and lavender sugar until pale, light and fluffy.

3. Beat in the eggs, one at a time, along with the vanilla.

4. In two parts, fold in the ground almonds, flour and salt. Next fold in the milk.

5. Spoon the batter into the mini muffin holes, filling them about ¾ of the way up.

6. Bake for approximately 20 minutes. The babycakes are ready when golden in colour, springy to the touch, and a skewer inserted in the centre comes out clean.

7. Allow the cakes to cool for around 10 minutes before turning out onto a cooling rack.

8. Meanwhile, make the whipped mascarpone by whisking all of the ingredients together until smooth and slightly aerated.

9. Once the babycakes are fully cool, ice each one using either a piping bag, a snaplock bag with a corner cut off or a palette knife. Decorate with a scattering of lavender petals, if desired.

10. Serve at room temperature.

11. Refrigerate in an airtight container for up to 3 days.