Lemon Balm Cake

For 8 people

40 g fresh lemon balm (leaves only)
120 g sugar
3 eggs
100 g plain yoghurt
Zest of an unwaxed lemon
80 g olive oil
1 sachet / 1 tsp of baking powder
1 pinch of salt
220 g flour

For the icing:
150 g icing sugar
Juice and zest of an unwaxed lemon

Purée the lemon balm leaves, eggs and sugar with a hand blender. Add the plain yoghurt, lemon zest, olive oil, baking powder and salt and mix well. Fold in the flour and pour the mixture into a greased cake tin.
Pre-heat the oven to 180ºC and bake for approx. 40 minutes.
Mix together the icing sugar, lemon zest and juice and spread onto the cooled cake. Decorate with lemon balm leaves and rose petals and serve.

TIP: The lemon balm leaves can also be replaced by 20 g of fresh peppermint or sage.