Fresh fruits (Juliet uses green, gold and baby kiwi slices, and slices of orange, strawberries and blueberries)
Flowering mint leaves and edible flowers to decorate (Juliet uses mixed colour zinnias and flowering mint)
Stand mixer, electric whisk or bowl and wooden spoon
Cake leveller or sharp knife
23cm (9in) round cake tin, lined with baking parchment
Cream the butter and sugar until light and fluffy, then add the eggs one at a time until combined
Add the mint and honey, and fold in the flour, pistachios and salt
Bake at 160℃ (325℉) for 40 - 50 minutes until cooked through
Now make the syrup. Heat the sugar, water and honey until the sugar is dissolved, then take off the heat and add the mint.
Make the yoghurt topping in a bowl. Add the honey and sugar to the yoghurt and stir through.
Trim off the hump from the top of the cake and drizzle over the syrup mixture so it soaks in
Spoon the yoghurt topping onto the cake and using a palette knife, level and make it smooth
Go around the edge of the cake with the palette knife to make it neat and round and so that the toppings sit around the edge of the sponge
Dress with fruit and fresh flowers, trimming the fruit and choosing various sizes of the flowers so they fit neatly together and around the top edge of the cake. Chill for at least an hour before serving.