This Lavender Raspberries Cake with white chocolate is such a marvel! The flavors remind us of France, the holidays in Provence, Ramatuelle plages, the sea, the vineyard hills, the parasol pines, and delicious food. Anchoiade, Saint Pierre fish, lavender sorbet, tarte Tropezienne… 
I topped the cake with white chocolate,  fresh raspberries, and organic lavender flowers from my garden.  The perfect sweet-sour balance ♥

Lavender, raspberries and white chocolate cake


  • 180g unsalted butter (room temperature)
  • 180g Demerara brown sugar
  • 1/2 teaspoon Dried lavender flowers + extra for decoration
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 180g white flour (sifted)
  • 400g white chocolate
  • 300g 300 g fresh raspberries (200 g for the cake and 100 g for the decoration of the cake)

Mod de preparare

1. Preheat the oven to 180 degrees Celsius. Prepare a circular spring form (16 cm diameter), brush the sides and bottom of the walls with a little butter or oil then put baking paper.
2. Mix well the butter, sugar, and lavender, until you obtain a cream. Add the vanilla and the eggs, one by one, making sure to scrape the sides and bottom of the mixing bowl.
3. Add flour and mix carefully with a silicon spatula. Add 200 grams of white chocolate, cut in little bites, then add the raspberries. Mix carefully. Pour the batter in the baking tray.
4. Bake the cake for 50 minutes, let it rest for 10 minutes, then take it out of the tray and let it cool completely on a wire rack.
5. Melt the white chocolate over bain-marie, pour it over the cooled cake, and decorate it with fresh raspberries and dried lavender flowers.
6. Enjoy!