You could use this decoration concept on any of my cake recipes and you can change it up, depending on which herbs and fruits are in season. This recipe is vegan, but you can swap the almond milk and coconut yoghurt for dairy products you prefer.
Edible garden cake
For the cake
250g regular or spelt flour
125g ground almonds
180g caster sugar
Pinch of sea salt
2 tsp baking powder
1 cup almond milk
½ cup light olive oil
1 tsp vanilla extract
1 cup fresh or frozen raspberries
2 green kiwifruit, skin removed and cut into small cubes
For the topping
¾ cup unsweetened coconut yoghurt
2 tbsp good-quality jam, I prefer to use raspberry
For the decorations
Handful of fresh pea tendrils
Handful of thyme sprigs
Handful of fresh mint leaves
1 green kiwifruit, skin removed and cut into small pieces
Preheat the oven to 170C on fan bake. Line a 22cm cake tin with baking paper.
In the bowl of an electric stand mixer, combine the flour, ground almonds, sugar, salt and baking powder. Gradually add in the milk, olive oil and vanilla extract. Finally, fold through the raspberries and kiwifruit cubes.
Spoon the batter into the tin and spread out to the sides.
Bake for approximately 40 minutes or until golden in colour, springy to the touch and a skewer inserted in the centre comes out clean. Allow the cake to cool for 10 minutes before turning out onto a cooling rack.
In a bowl, swirl together the coconut yoghurt and raspberry jam.
Once the cake is fully cool, top it with the jam and yoghurt mixture and decorate with a scattering of pea tendrils, herbs and kiwifruit pieces.