Blackcurrant and Brown Sugar Cake

With Lavender Syrup and Marigold Petals

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Preparation info

  • Serves

    8–10

    Appears in

    Spirit & Spice

    By Ghillie Basan

    Published 2019

    • About

    This is one of Yazzie’s creations using the blackcurrants from the garden. When she first made it for a whisky event, she decorated it with marigold petals which looked crazily magnificent. The cake itself is moist and fruity, delicately flavoured with lavender, and it pairs beautifully with single malts that reveal fruit and floral flavours.