CINNAMON SPONGE WITH RASPBERRIES & LAVENDER
SERVES 8 PREP + COOK 1 HOUR + STANDING + COOLING
✦ 6 eggs
✦ 3 tsp vanilla extract
✦ ½ cup Natvia
✦ ½ cup coconut oil, melted
✦ 1½ cups almond meal
✦ ¾ cup gluten-free plain flour
✦ 3 tsp ground cinnamon
✦ 1 tsp gluten-free baking powder
✦ ¾ tsp bicarbonate of soda
✦ 1½ cups thickened cream ✦ ½ cup raspberry jam
✦ 250g fresh raspberries
✦ 6 fresh edible lavender flowers, to decorate
✦ ½ cup Natvia
✦ 1 tsp dried lavender
1 LAVENDER SUGAR Place Natvia 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. Beat eggs, vanilla and Natvia in a small bowl with an electric mixer 10 mins until thick and creamy. Gradually add coconut oil. Beat a further 3 mins until combined.
3 Transfer mixture to a large bowl. Fold in almond meal, sifted flour, cinnamon, baking powder and soda. Spoon mixture evenly between pans. Smooth surfaces.
4 Bake cakes 25 mins until they spring back when lightly pressed with a finger. Turn cakes onto wire racks to cool.
5 Beat cream in a small bowl 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 decorate with fresh lavender flowers.