Raspberry Cakes With Lavender

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• 2 eggs
• 4 tablespoons sugar
• 5 1/2 tablespoons plain flour
• 1 teaspoon baking powder
• 50 g of melted chocolate
• 100 ml double cream
• 2 tablespoons of lavender syrup
• 1 tablespoon sugar
• 100 g raspberries
• 3 tablespoons of lavender syrup
• 1 teaspoon cornstarch

Recipe

• 1 line 12 muffin tins with paper cases.
• 2 mix eggs and sugar with electric mixer until very light and fluffy. carefully fold in flour and baking powder with spatula. mix in melted chocolate just until combined.
• 3 divide the mixture among the paper cases and bake for about 20 minutes until the cakes are golden brown. remove from the over, wait for 5 minutes to cool down and then set the cakes on a wire rack to cool down completely. remove from the paper casings.
• 4 while baking, make the raspberry sauce. set the raspberries with syrup and starch into a small frying pan over a medium heat and cook for about 10 minutes until the sauce is jam-like. let it cool down.
• 5 to make the cream, beat the double cream with 2 tablespoons of lavender syrup and 1 tablespoon of sugar into soft peaks.
• 6 cut the cool cakes on halves. spread the sauce over the bottom halves and add a tablespoon of cream. cover with remaining halves.
• 7 just before serving, dust the cakes lightly with icing sugar.