Rainbow Cake with Edible Flowers | MiNDFOOD Recipes

Ingredients

• 70 g (21/2 oz) strawberries, chopped (reserving a few chopped strawberries)
• 1 tablespoon water
• 30 g (1 oz) caster (superfine) sugar
• 1 teaspoon beetroot powder (beetroot juice also works well)
• 1 teaspoon matcha green tea powder
• Zest of 1 orange and 1 tablespoon of juice
• 1 carrot, cooked and puréed
• Zest of 1 lemon and juice of half a lemon
• 100 g (31/2 oz/2/3 cup) blueberries, plus 8 whole blueberries
• 220 g (73/4 oz) unsalted butter
• 220 g (8 oz/1 cup) caster (superfine) sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 220 g (8 oz) self-raising flour
• 400 ml (14 fl oz) thick (double/heavy) cream
• 100 g (31/2 oz) cream cheese
• 50 g (13/4 oz) icing (confectioners’) sugar
• 30 g unsprayed/organic edible flowers (such as borage or violas)