This cake is one of Chef Glen Barratt's most treasured recipes. Made from almond meal, it is both dense and moist with the infusion of basil giving the cake a beautiful aroma. Finished with pistachio nuts, rose petals and glazed citrus fruit this visual delight is a work of art. Highly recommended with a dollop of fresh double cream or vanilla ice-cream.
Extra floral confetti $115.00
Serves approx. 12-18 people