These are extremely tasteful and delicate cakes which are perfect for tea-parties or girls’ birthdays. I invented them for my birthday, so I would know. The lavender syrup is easy to make. Mix one tablespoon of, preferably fresh, lavender flowers with 5-6 tablespoons of sugar and a little water. Cook over a low heat until it transforms to syrup. Stray the syrup and leave it to cool down. You can store it in a cup in the fridge for couple of months. If you do not have time to prepare the raspberry sauce you can use jam instead. I hope you will enjoy these little cakes.