Serves 8-10
Light, fragrant and full of delicate flavour, this Lavender, Lemon & Blueberry Cake is a beautiful balance of floral, citrus and sweet. Soft sponge layers are paired with lightly infused lavender cream and vibrant blueberry jam, then finished with fresh berries for a fresh, elegant finish. Perfect for afternoon tea, celebrations or when you feel like baking something a little more special.
Preheat oven to 180°C and line a 30 x 20cm lamington tin.
Sift the flour and cornflour into a bowl and whisk to combine.
In a stand mixer, whisk the eggs on medium-high speed. Gradually add the sugar and lemon zest, then continue whisking for about 5 minutes, until pale, thick and doubled in volume.
Gently fold in the flour mixture in three batches, taking care to keep the mixture light and airy.
Pour into the prepared tin and smooth the top.
Bake for 15–17 minutes, or until the sponge springs back when lightly touched. Cool briefly, then transfer to a wire rack to cool completely.
Once cooled, cut the sponge into three even rectangular layers.
Lightly grind 1 tsp of the lavender, then whip the cream with the ground lavender until soft peaks form.
Place one layer onto a serving plate. Spread over one-third of the cream, then spoon over half the blueberry jam.
Top with the second layer and repeat with another third of the cream and remaining jam.
Add the final layer and spread with the remaining cream.
Decorate with fresh blueberries and a light sprinkle of the remaining lavender.
