Raspberry Cakes With Lavender

Directions

1. 1
   Line 12 muffin tins with paper cases.
2. 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 white chocolate just until combined.
3. 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. 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. 5
   To make the cream, beat the double cream with 2 tablespoons of lavender syrup and 1 tablespoon of sugar into soft peaks.
6. 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. 7
   Just before serving, dust the cakes lightly with icing sugar.