Lavender Sponge Biscuit (18 cm | 7 inch)

  • 3 eggs
  • 150 grams (5.30 ounces) sugar
  • 165 grams (5.85 ounces) flour
  • 1 teaspoon baking powder
  • 1 teaspoon lavender
  • 120 milliliters (4.25 ounces) milk
  • 60 grams (2.10 ounces) butter
  • Lavender dye (optional): to taste


  • 350 milliliters (12.30 fluid ounces) cream (33%-35%)
  • 200 grams (7.05 ounces) white chocolate
  • 200 grams (7.05 ounces) butter
  • 300 grams (10.60 ounces) cream cheese

Blackberry Confit (16 cm | 6.3 inch)

  • 10 grams (0.35 ounces) gelatin
  • 80 grams (2.80 ounces) sugar
  • 400 grams (14.05 ounces) blackberries


  • Mixing Bowls

    Ensure you have at least three different sized bowls. Stainless steel or glass are best as they don't retain any odors or stains.

  • Electric Mixer

    An electric mixer will save you lots of time and energy, especially when whipping the eggs and cream to perfection.

  • Baking Pan

    You'll need an 18 cm (7 inch) baking pan for the sponge biscuit. Silicone pans are great for even baking and easy cake release.

  • Cooling Rack

    A cooling rack is essential for allowing your baked sponge biscuit to cool uniformly and prevent it from getting soggy at the bottom.

  • Sieve

    A fine mesh sieve is necessary for sifting flour and for making the seedless blackberry confit.

  • Spatula

    A silicone spatula makes it easier to fold in ingredients and to scrape down the sides of bowls, ensuring nothing goes to waste.


Step 1

To make the Lavender Sponge Biscuit, start by bringing the milk, butter, and lavender to a boil. Once it reaches a boil, turn off the heat, cover, and let it steep until the butter melts completely. This will help to infuse the milk with a lovely lavender flavor.

Step 2

Next, whisk the eggs and sugar together until the mixture becomes fluffy and pale. Sift the flour and baking powder together, then gently fold this into the egg mixture using a spatula, taking care to incorporate from top to bottom.

Step 3

Carefully strain the milk-butter mixture into the batter through a sieve to catch any lavender bits. If you're using dye, add it now. Mix until well combined.

Step 4

Pour the batter into a greased and lined 18 cm (7 inch) cake tin. Bake in a preheated oven at 180°C (356°F) for about 40 minutes, or until a skewer inserted into the center comes out clean. Let the sponge cool slightly in the tin, then remove it and wrap in film. Refrigerate to set. Cooling the sponge like this helps it retain moisture.

Step 5

To prepare the Creme, heat the cream until it's just about to boil. Add the butter and white chocolate, letting them sit for about 30 seconds before stirring them in until the mixture is smooth. Refrigerate for about an hour.

Step 6

Once the mixture is cold, whip it with a mixer until it becomes completely white and fluffy. Then, add the cream cheese and mix thoroughly. Refrigerate for another 30 minutes to let it stabilize. This step is crucial for a firm yet smooth creme.

Step 7

For the Blackberry Confit, first soak the gelatin in 60 milliliters (2.10 ounces) of cold water. Stir and let it sit while you prepare the fruit.

Step 8

Heat the blackberries and sugar in a medium saucepan over medium heat, stirring occasionally until they break down. Simmer for about 10 minutes. Remove from heat and press the mixture through a sieve to remove seeds.

Step 9

Combine the warm blackberry mixture with the hydrated gelatin and stir until fully dissolved. Pour the confit into two 16 cm (6.3 inch) molds or rings lined with foil and freeze until set.

Step 10

To assemble the cake, layer it in this order: a layer of sponge biscuit, followed by the creme, then blackberry confit, another thin layer of creme, another layer of sponge biscuit, more creme, more confit, a final layer of creme, and top with the last layer of sponge biscuit. Cover the entire cake with any finishing creme of your choice. The flavors meld best if you let the cake sit in the fridge overnight before serving. Bon Appétit!


Serving this lavender and blackberry pastry can be a true visual and culinary delight. Garnish your finished cake with a sprinkle of dried lavender buds and a few fresh blackberries for a touch of elegance. Serve each slice on a pretty dessert plate with a side of fresh whipped cream or a scoop of vanilla ice cream to complement the flavors. For a refreshing summer experience, pair this cake with a glass of chilled prosecco or a lovely lavender-infused iced tea. If you're feeling extra adventurous, match it with a blackberry mojito – the mint and lime will add a vibrant kick to each bite of your lush pastry. Hosting a tea party or a brunch? This pastry can be the centerpiece of your table spread. Surround it with smaller treats like finger sandwiches, fruit platters, and other light pastries. Your guests will appreciate the thoughtful variety, and you’ll relish the compliments that are sure to follow.


For a gluten-free version of this recipe, simply replace the flour with your favorite gluten-free baking mix. Ensure the mix contains a binder like xanthan gum to hold the sponge together well. For a vegan adaptation, swap the eggs in the sponge biscuit with a flaxseed substitute (1 tablespoon flaxseed meal + 2.5 tablespoons water for each egg). Replace the butter with a plant-based alternative, and use coconut cream in place of dairy cream. Choose dairy-free white chocolate and vegan cream cheese for the crème. As for the gelatin in the blackberry confit, use agar-agar powder as a vegan gelatin substitute. Follow the package instructions for a proper substitution ratio, and you'll have a splendid vegan and gluten-free pastry ready to enjoy!


  • How do I know when my sponge biscuit is done baking?

    You can check if your sponge biscuit is done by inserting a skewer or toothpick into the center. If it comes out clean or with only a few crumbs, it’s ready!

  • What if I don’t have lavender dye?

    The lavender dye is entirely optional. If you still want a hint of lavender color, you could use a natural food coloring or simply skip it altogether.

  • Can I use frozen blackberries for the confit?

    Yes, you can use frozen blackberries. Just make sure they are fully thawed and drained before using them in the recipe.

  • How long can this pastry be stored?

    You can store the assembled pastry in the refrigerator for up to 3 days. The individual components can also be made ahead and frozen separately if needed.

  • Can I make the sponge biscuit in advance?

    Absolutely! You can bake the sponge biscuit, let it cool, and wrap it tightly in plastic wrap. It will stay fresh in the refrigerator for up to 2 days or in the freezer for up to a month.

  • What is the best way to stabilize the crème if it's too runny?

    If your crème turns out too runny, refrigerate it for another 30 minutes to an hour. If it’s still too soft, you can whip in some more cream cheese or place it in the freezer for a short time before frosting the cake.

Nutrition facts

Recipe Yield:10 slices
Calories:Approx. 475 calories per slice
Calories (Min - Max):450 - 500
Total Fat:30g
Saturated Fat:18g
Total Carbohydrate:45g
Total Sugars:30g