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

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.