STRAWBERRY CHEESECAKE WITH LAVENDER SUGAR

SERVES 12 (MAKES TWO 15CM CAKES)

You will need 2 x 15cm cake pans or 1 x 24cm springform cake pan for this recipe. Begin at least 4 hours ahead.

500g strawberries, hulled, roughly chopped, plus extra 250g whole hulled strawberries to serve 2 cups (440g) caster sugar,

plus extra 2 tbs 250g butternut or shortbread cookies 90g unsalted butter, melted, cooled 1.5kg cream cheese, at room temperature 4 eggs 1 tbs vanilla extract 2 tbs cornflour Pink food colouring 3 tsp dried edible lavender 300ml thickened cream, whipped

In a saucepan, place strawberry, half sugar and 1 cup (250ml) water, stirring to dissolve sugar. Place over medium heat and boil for 6-8 minutes or until thickened and strawberry is broken down. Cool completely, then whiz in a blender to a smooth puree. Set aside.

Preheat oven to 140°C. Grease two 15cm cake pans or a 24cm cake pan and line the bases with baking paper. Line the sides with 2 layers of baking paper, greasing between each layer so they stick together (this prevents the sides from browning). Whiz cookies in a food processor until fine. Add butter and whiz to combine. Divide evenly between the 2 pans and press into the base.

In a stand mixer with the paddle attachment, beat cream cheese until smooth. Add remaining 1 cup (220g) sugar and beat to combine, then beat in eggs, 1 at a time, beating well after each addition. Beat in vanilla, cornflour, puree and food colouring to desired colour. Divide between pans and place in oven. Bake for 1 hour 25 minutes or until edges are firm with a wobble in centre. Turn off heat, cool cakes completely in oven, then chill for 4 hours to overnight or until firm.

Toss extra strawberries with extra sugar and lavender and set aside for 15 minutes to macerate. Top cheesecakes with cream and lavender strawberries.

In a stand mixer fitted with the whisk attachment, whisk eggs and caster sugar for 6 minutes or until tripled in volume. Meanwhile, sift flour and baking powder into a bowl 3 times. Gently fold flour mixture and butter through egg mixture. Spread onto prepared pan and bake for 14 minutes or until centre of cake springs back slightly when pressed.

Meanwhile, place a clean tea towel on a work surface with a long edge facing you and, using a fine sieve, dust all over with extra caster sugar and cinnamon.

Working quickly, invert hot cake onto prepared tea towel and remove baking paper. Roll tea towel away from you to form a log. Set aside to completely cool.

Meanwhile, for elderflower drizzle, stir ingredients in a bowl until well combined.

Unroll cake and spread with creme fraiche. Re-roll cake and transfer to a platter. Sprinkle with some elderflower drizzle and scatter with elderflower sprigs. Serve with remaining drizzle.