Cinnamon Sponge with Raspberries & Lavender

SERVES 8 PREPARATION & COOKING 1 HOUR (PLUS STANDING & COOLING)

6 eggs 3 teaspoons vanilla extract ½ cup natural sweetener ½ cup coconut oil, melted 1½ cups almond meal ¾ cup gluten-free plain flour 3 teaspoons ground cinnamon 1 teaspoon gluten-free baking

powder ¾ teaspoons baking soda 1½ cups thickened cream ½ cup raspberry jam 250g fresh raspberries 6 fresh edible lavender flowers

LAVENDER SUGAR ½ cup natural sweetener 1 teaspoon dried lavender

1. LAVENDER SUGAR. Place sweetener and dried lavender in a jar. Leave to infuse for at least 4 hours.

2. Preheat oven to 160°C. Grease 2 x 20cm round cake pans. Line bases with baking paper.

3. Beat eggs, vanilla and sweetener in a small bowl

with an electric mixer for 10 minutes or until thick and creamy. Gradually add coconut oil. Beat for a further 3 minutes or until combined.

4. Transfer mixture to a large bowl. Fold in almond meal, sifted flour, cinnamon, baking powder and soda. Spoon mixture evenly between pans and smooth the surfaces.

5. Bake cakes for 25 minutes until they spring back when lightly pressed with a finger. Turn cakes onto wire racks to cool.

6. Beat cream with an electric mixer until soft peaks form. Place one cake on a plate. Spread with jam, then half the cream. Finish with second cake and remaining cream. Decorate with three-quarters of the raspberries. Sprinkle with lavender sugar. Serve cake with remaining raspberries and fresh lavender flowers.