Cinnamon Sponge with Raspberries and Lavender
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Serves: 8
Prep + Cook 1 hour + standing + cooling
Ingredients
6 Eggs
3 tablespoon vanilla extract
90 g Natvia (1/2 cup)
100 g coconut oil, melted (1/2 cup)
90 g almond meal (1 1/2 cup)
110 g gluten-free plain flour (3/4 cup)
3 teaspoon ground cinnamon
1 teaspoon gluten-free baking powder
3 teaspoon bicarbonate of soda
180 g thickened cream (1 1/2 cup)
160 g raspberry jam (1/2 cup)
250 g fresh raspberries
6 fresh edible lavender flowers, to decorate
Lavender sugar:
90 g Natvia (1/2 cup)
1 teaspoon dried lavender
Method
- Lavender sugar: Place Natvia and dried Lavender in a jar. Leave to infuse for at least 4 hours.
- Preheat oven to 160C. 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 for 10 minutes until thick and creamy. Gradually add coconut oil. beat a further 3 minutes until combines.
- Transfer mixture to a lare bowl. Fold in almond meal, sifted flour, cinnamon, baking powder, and soda. Spoon mixture evenly between pans. Smooth surfaces.
- Bake cake for 25 minutes until they spring back when lightly pressed with a finger. Turn cakes onto wire racks to cool.
- Beat cream in a small bowl with an electric mixer until soft pearls form. Place one cake on a plate. Spread with jam, then half the cream. Finish the second cake and remaining cream. Decorate with three-quarters of the raspberries. sprinkle with lavender sugar. Serve cake with ramining raspberries and decorate with fresh lavender leaves.
| Carbs | Pro | Fats | Energy KJ | Calories | Serving size |
| 23.8g | 7.2g | 29.7g | 1690 | 403 | 170g |
