I used chopped almonds and dried raspberries in the cake mix with sunflower oil. In the icing I used almond butter and a little unsalted butter. On the top I made 7 little rosebuds from coloured almond marzipan and hibiscus flowers as I thought their flavour of cranberries wouldn't overpower the other flavours. It was delicious and I had lots of compliments! Thank you Nigella. x
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