Botanical baking

Pistachio, mint and yogurt cake

This fresh and light recipe is covered in lightly sweetened yogurt. When arranged with fruit and flowers to top off the delicious sponge, it’s a perfect combination, and very simple to decorate.

SERVES 10-12 PREP 50 MINS COOK 40-50 MINS

FOR THE CAKE:

✱ 200g butter
✱ 350g caster sugar
✱ 8 eggs
✱ 2tbsp fresh mint
✱ 50g honey
✱ 240g self-raising flour
✱ Pinch of salt
✱ 300g pistachios, blitzed

FOR THE SYRUP:

✱ 100ml water
✱ 100g caster sugar✱ ✱