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Raspberry Cakes With Lavender

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“These are extremely tasteful and delicate cakes which are perfect for tea-parties or girls’ birthdays. I invented them for my birthday, so I would know. The lavender syrup is easy to make. Mix one tablespoon of, preferably fresh, lavender flowers with 5-6 tablespoons of sugar and a little water. Cook over a low heat until it transforms to syrup. Stray the syrup and leave it to cool down. You can store it in a cup in the fridge for couple of months. If you do not have time to prepare the raspberry sauce you can use jam instead. I hope you will enjoy these little cakes.”
1hr 30mins
12 cakes

Ingredients Nutrition


  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 white 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.

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