Our customers create amazing dishes using our edible flowers and herbs. We love to share their inspirational ideas.
Pistachio Orange Blossom
Wedding Cake with Edible Flowers
Lou is the founder of Bite Entertainment, a boutique catering service for people who want delicious and nutritious bites at their events. The business has grown in two years to cater for people all over London, including private parties, supper clubs and wellness days, with a string of glowing endorsements on their site from clients. Lou’s commitment to creating delicious and indulgent food, made well from natural ingredients, makes us very proud to have her as a customer.
- Lou Beegan
Lou used our edible flower selection to help her create a beautiful cake for her sister’s nuptials. We were honoured to provide a special selection for the first time, for us, to a Scottish-Lebanese wedding.
We had posted a picture of two boxes of edible flowers on our facebook page, and were very fortunate that they caught Lou’s eye. A discussion followed about the best colours to reflect the union between cultures (not to say climates), and we decided on a vivid selection of blue, red and yellow edible flowers: cornflower, anchusa, nasturtium, calendula and viola, all sent to Scotland on 24 hour delivery.
Little did we know what stunning use Lou was to put the flowers to. When we saw pictures of her unique creation, we were so impressed, we couldn’t keep them to ourselves, and we are thrilled that Lou has very generously shared such a great recipe with us and our customers.
Pistachio Orange Blossom Cake with Edible Flowers
• 175g unsalted butter, softened, plus more for the tin
• 100g shelled unsalted pistachios
• 70g self-raising flour
• 1 tsp baking powder
• Pinch of salt
• 200g golden caster sugar
• Zest of 1 orange, finely grated
• 4 eggs, lightly beaten
• 70g ground almonds
• 2 tsp orange flower water
• Juice of 2 oranges
• 80g golden caster sugar
• 2 tbsp orange flower water
• 300g mascarpone
• Zest of 1 orange, finely grated
• 1 teaspoon Madagascan vanilla extract
• 1 tsp orange flower water
• 40g golden caster sugar
• Crushed pistachios and edible flowers
1. Preheat the oven to 180°C/fan 170°C. Lightly butter a 20cm diameter, 7.5cm deep, round loose-bottomed tin, and line carefully with a baking sheet (I measured mine by hand to ensure a smooth look)
2. Scatter the pistachios on to a baking sheet and roast in the oven for about 5 minutes. Allow to cool, then grind finely
3. In a large bowl, sift together the flour, baking powder and salt. Then cream together the butter, sugar and zest until very light and fluffy –takes about 5 minutes – and slowly add the eggs, adding 1 tbsp of the flour mixture as you do so
4. Fold in the almonds and pistachios, the remaining flour and, lastly, the orange flower water.
5. Gently ease into the tin and bake for about 40 minutes, or until a skewer inserted into the centre comes out clean.
6. Meanwhile, make the syrup; pop the orange juice, sugar and orange flower water into a small pan and bring to a rolling boil. Cook until reduced by at least half (you’ll see it goes syrupy )
7. When the cake comes from the oven, prick it all over with a cocktail stick and evenly drizzle over the syrup. Use all the syrup if you wish! I make a little more than necessary. Leave to cool completely in the tin.
8. Turn the cake upside down on to a cake stand or place, so the flat base now forms the top. Beat together all the ingredients for the mascarpone topping, and spread it all over with a palette knife.
9. Decorate with crushed pistachios and edible flowers
You can make this cake a few days in advance if you want to make it for a special occasion. It keeps well in a larder or fridge. Simply add the mascarpone topping.