Lemon & lavender sponge recipe | Fragrant | WW TASTE

Ingredients

• For the lemon-and-lavender sponge:
• 255 g Greek or double-cream yoghurt
• 3 T plus 1 t lemon juice
• 1 lemon, zested
• 3 free-range eggs
• 220 g caster sugar
• 1⁄2 t vanilla paste or extract
• 2 t baking powder
• 1/4 t salt
• 2 T fresh edible lavender buds, washed and finely chopped
• 6 T olive oil
• For the lemon-and-lavender syrup:
• 1/4 cup lemon juice
• 50 g sugar
• 1 T plus 2 t water
• 2 lavender stalks with leaves
• For the lemongrass-and-raspberry custard (optional):
• 2 lemongrass stalks
• 1 cup cream
• 1 cup full-cream milk
• 100 g frozen raspberries, thawed
• 1/2 t cornflour
• 1 T caster sugar
• 8 free-range egg yolks
• 100 g caster sugar
• 1/2 t vanilla extract