Serves: 10 - 12
Prep time: 50 minutes
Chill time: Minimum 1 hour
Bake time: 40 - 50 minutes
100ml (3 ½ fl oz) water
100g (3 ½ oz) caster (superfine) sugar
50g (1 ¾ oz) honey
Handful of chopped mint
240g (8 ½ oz) self-raising (-raising) flour
Pinch of salt
300g (10 ½ oz) blitzed pistachios
200g (7oz) butter
350g (12oz) caster (superfine) sugar
50g (1 ¾ oz) honey
2 tbsp fresh mint
250g (9oz) full-fat Greek yoghurt
2 tbsp icing (confectioner’s) sugar
2 tbsp honey
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.
Makes: 25-30 biscuits
Prep time: 30 minutes
Chill time: approx 2 hours
Bake time: 25 minutes
250g (8 ¾ oz) white caster (superfine) sugar
15g (½ oz) dried lavender
250g (9oz) unsalted butter
1 tsp vanilla bean paste
360g (12 ¾ oz) plain (all-purpose) flour
Purple food colouring dust
1 egg white
Edible violas in a variety of colours (Juliet uses purples)
To make the lavender sugar, blitz the caster sugar and lavender in a food processor until the lavender has been dispersed into a fine dust
Reserve 4 tablespoons of the lavender sugar and put to one side
Cream together the butter and lavender sugar with the vanilla bean paste until it is pale and fluffy
Add the flour and combine into a soft dough
Split the dough in half and roll each amount into a thick sausage shape with a diameter of around 5cm (2in). Wrap in cling film (plastic wrap) and chill for a couple of hours.
Unwrap the chilled dough and cut into 1cm (3/4inch) thick slices
Add purple food colouring dust to the remaining lavender sugar until you have a lilac-coloured sugar
Roll the edge of each slice of dough in the coloured lavender sugar
Place the biscuits on a lined baking tray and bake at 180C (350F) for 15 minutes
Remove the biscuits from the oven, brush the tops with a little egg white and add the violas by pushing them gently into the centre of each warm biscuit. Brush over the top with another layer of egg white to seal the flowers in place.
Continue baking the biscuits for another 5-10 minutes until the edges turn golden brown
Remove from the oven and leave to cool on a wire rack
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