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Cake:
175g butter, softened
175g castor sugar
1 tsp dried lavender
4 eggs, separated
125g self-raising flour
1 tsp baking powder
100g ground almonds
5ml vanilla essence
Topping
250g white chocolate
200ml crème fraiche
Fresh or dried lavender to decorate
Preheat oven to 160ºC.
Grease and line 2 x 20.5cm cake tins.
Beat together the butter, sugar and lavender until pale and fluffy, then whisk in the egg yolks. Sift in the flour and baking powder and fold in lightly, fold in the ground almonds and vanilla essence.
Whisk the egg whites to soft peaks and gently fold into the cake mixture. Spoon into the tins, bake for 30 minutes until firm and springy. Cool in the tins for 5 minutes, then transfer to a wire rack to cool completely.
Melt the chocolate in a heatproof bowl set over a pan of hot water; remove the bowl from the pan of hot water as soon as all the chocolate has melted and cool. Mix in the crème fraiche. Spread half the crème fraiche mixture on one cake, add the second cake and spread the rest of the icing on top. Decorate with lavender. Leave in fridge to set.
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