(0)

Take your sponge cake to the next level with this mouthwatering Cinnamon Sponge with Raspberries and Lavender. Entertain guests with this sugar-free creation!

Find all of our Christmas recipes here!

Liked this recipe? SAVE it to your collection. You can find more sugar-free recipes like this one and more over on our Youtube at Healthy Treats. Liked this recipe? SAVE it to your collection

  • Serves: 8
  • Prep + Cook 1 hour + standing + cooling
  • Nutritional Info

    Carbs Pro Fats Energy KJ Calories Serving size
    23.8g 7.2g 29.7g 1690 403 170g
  • Tags

  • Reviews

    Comments

    Leave a Reply

    Your email address will not be published. Required fields are marked *

Cinnamon-Sponge-with-Raspberries-and-Lavender

Take your sponge cake to the next level with this mouthwatering Cinnamon Sponge with Raspberries and Lavender. Entertain guests with this sugar-free creation!

Find all of our Christmas recipes here!

Liked this recipe? SAVE it to your collection. You can find more sugar-free recipes like this one and more over on our Youtube at Healthy Treats. Liked this recipe? SAVE it to your collection

  • Serves: 8
  • Prep + Cook 1 hour + standing + cooling
Metric | Imperial Measurement Conversions

INGREDIENTS

  • 6 Eggs
  • 3 tablespoons 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 teaspoons ground cinnamon
  • 1 teaspoon gluten-free baking powder
  • 3 teaspoons 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

  1. Lavender sugar: Place Natvia and dried Lavender in a jar. Leave to infuse for at least 4 hours.
  2. 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.
  3. Transfer mixture to a lare bowl. Fold in almond meal, sifted flour, cinnamon, baking powder, and soda. Spoon mixture evenly between pans. Smooth surfaces.
  4. Bake cake for 25 minutes 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 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.
  • Nutritional Info

    Carbs Pro Fats Energy KJ Calories Serving size
    23.8g 7.2g 29.7g 1690 403 170g
  • Tags

  • Reviews

    Comments

    Leave a Reply

    Your email address will not be published. Required fields are marked *

DON'T HAVE A LOGIN? REGISTER NOW

LOST PASSWORD?

Use of this site constitutes acceptance
of our User Agreement and Privacy Policy

Please use only a-z,A-Z,0-9,dash and underscores, minimum 5 characters
Minimum 8 characters
Please wait...

REGISTERED ALREADY? LOGIN HERE

Use of this site constitutes acceptance
of our User Agreement and Privacy Policy

Create your new collection