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| Gateau St. Mary MacKillop 350g caster sugar 270g or 9 egg whites at room temperature 85g flour 200g almond meal 120g butter melted 125g extra virgin olive oil from the limestone coast  Pre-heat the oven to 180ºC (160ºC in a fan forced oven). Melt the butter and olive oil together then set aside to cool while you separate the eggs and weigh the sugar. Place the egg whites and caster sugar in a mixing bowl with a paddle and slowly mix for two to three minutes or until the sugar has dissolved. It’s important not to aerate the egg whites and sugar. Put the almond meal and flour in to the mixer and switch on to the slowest speed while pouring the melted butter and olive oil in the mixer. Make sure the butter and olive oil is still warm but not too hot; if it has gone cold, just warm the butter up a fraction. Once all the ingredients are combined it’s time to prepare the moulds. (Jason prefers to use small muffin tins lightly oiled and dusted with almond meal to prevent sticking.) Spoon the cake batter almost to the top of each muffin mould and cover the top of the batter with a generous amount of sliced almond. Place them in the middle of the oven and bake for at least 25 to 35 minutes or until completely golden brown. Once out of the oven let them cool in the tins for five minutes. Carefully demould the almond cakes and let them cool on a wire cooling rack. Lavender Cream 250ml fresh cream 1 teaspoon of dried lavender for cooking use (or 4 fresh flowers) 20g icing sugar Place the cream in a bowl with the lavender and leave overnight in the fridge to cold infuse. The next day, after the cakes have been cooked and cooled, remove the lavender using a strainer and whip the cream and sugar until stiff. Simply spoon the cream onto the cakes and top with freshly toasted almond. Recipe from: Jason Van Leuven. 
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