Garden herb, almond, rose petal cake | Fast Ed

Ingredients

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