Juliet Sear served up a delicious floral pistachio, mint and yoghurt cake on This Morning.
The ingredients for the syrup: 100ml water, 100g caster (superfine) sugar, 50g honey and Handful of chopped mint.
For the cake: 240g self-raising (-raising) flour, Pinch of salt, 300g blitzed pistachios, 200g butter, 350g caster (superfine) sugar, 50g honey, 2 tbsp fresh mint and 8 eggs.
For the yoghurt topping: 250g full-fat Greek yoghurt, 2 tbsp icing (confectioner’s) sugar and 2 tbsp honey.
Fresh fruits (Juliet uses green, gold and baby kiwi slices, and slices of orange, strawberries and blueberries) and flowering mint leaves and edible flowers to decorate (Juliet uses mixed colour zinnias and flowering mint).
See recipes by Juliet in her book titled: Botanical Baking: Contemporary baking and cake decorating with edible flowers and herbs AVAILABLE FROM Amazon NOW.