Cinnamon sponge with raspberries and lavender sugar




1.To make lavender sugar; place sugar and lavender in a jar; leave for at least 4 hours or overnight for lavender scent to infuse sugar.
2.Preheat oven to 180°C (160°C fan-forced). Grease two 20cm (8-inch) round cake pans; line bases with baking paper.
3.Sift flours and cinnamon together three times.
4.Beat eggs and sugar in a large bowl with an electric mixer for 8 minutes or until thick, pale and tripled in volume. Sift one-third of the flour mixture over egg mixture; gently fold in with a large metal spoon. Repeat with remaining flour mixture, in two batches.
5.Transfer a quarter of the cake mixture to a small bowl; fold in melted butter. Carefully fold butter mixture back into remaining cake mixture. Divide mixture between pans.
6.Bake cakes for 25 minutes, rotating pans on shelf, or until cakes spring back when pressed lightly with your finger and come away from the side of the pan. Immediately, turn top-side down, onto baking-paper-covered wire racks. Cool.
7.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-quarter of the raspberries; sprinkle with lavender sugar. Serve cake with remaining raspberries.

Dried lavender is available from selected delis and spice shops. If you prefer, you can use 1 teaspoon finely grated orange or lemon rind instead.


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