Fast Ed's garden herb, almond and rose petal cake Recipe - Better Homes & Gardens Australia

Ingredients

• 6 sprigs rosemary leaves, picked
• 18 lemon myrtle leaves, picked
• 8 bay leaves, torn
• 2 cups caster sugar
• 300g plain flour
• 2 tsp baking powder
• 150g almond meal
• 1 tsp fine salt
• 4 free-range eggs
• 2 free-range egg yolks
• 1 cup buttermilk
• 1 cup extra virgin olive oil
• Juice of 1 lemon
• 1 Tbsp rosewater
• ¼ cup gin
• 1½ cups icing sugar, sifted
• Edible flowers or dried rose petals and toasted flaked almonds, to garnish