CIN­NA­MON SPONGE WITH RASP­BER­RIES & LAVEN­DER

SERVES 8 PREP + COOK 1 HOUR + STAND­ING + COOL­ING

Woman’s Day (Australia) - - Everyday Food -

✦ 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

LAVEN­DER SU­GAR

✦ 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.

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