Preheat oven to 160°C (325°F). Have ready an ungreased 25cm (10-inch) tube pan with removable bottom.

In a small saucepan, combine dried lavender with warm water. Heat gently for 2 minutes, then remove from heat and steep for 10 minutes. Strain and discard lavender, reserving the infused water.

In a large bowl, whisk together cake flour, 140g granulated sugar, baking powder, and salt.

Make a well in the center and add vegetable oil, egg yolks, lavender-infused water, honey, and vanilla extract. Whisk until smooth and combined.

In a separate large clean bowl, beat egg whites with cream of tartar using an electric mixer on medium speed until foamy. Gradually add remaining 60g sugar while beating on high until stiff, glossy peaks form.

Gently fold one-third of the egg whites into the batter to lighten it. Then fold in remaining whites in two additions, being careful not to deflate the batter.

Pour batter into the ungreased tube pan and smooth the top. Bake for 50-55 minutes until the top springs back when lightly pressed and a skewer inserted comes out clean.

Immediately invert the pan onto its legs or over a bottle neck. Allow to cool completely upside down for at least 1 hour.

For the frosting, beat mascarpone in a large bowl until smooth. In a separate chilled bowl, whip heavy cream with powdered sugar until stiff peaks form. Gently fold whipped cream into mascarpone until combined.

Run a thin knife around the edges of the cooled cake and remove from pan. Place on a serving plate.

Spread mascarpone frosting generously over the top and sides of the cake. Drizzle with honey and garnish with fresh edible flowers if desired.

Refrigerate for at least 30 minutes before serving. Store covered in refrigerator for up to 3 days.