Sharing cake with friends in the warm Spring sun - doesn't get much better than that so thought I would share the recipe with everyone who has been so brilliant in supporting Living Food - a feast for soil & soul

Spring Chocolate Cake

12 oz (350g) soft butter + extra
12 oz (350g) sugar
6 eggs
8 oz (225g) ground almonds
2 oz (55g) rice flour
2 oz (55g) cocoa powder

12 oz (350g) dark chocolate
6 oz (175g) soft butter

Edible Spring flowers violets, primrose, comfrey

Butter & line a 25cm (10”) round cake tin with parchment paper.

Beat the butter, sugar, eggs, almonds, rice flour and cocoa powder together until very light. Very easy with an electric mixer. Put the mixture into the prepared tin and bake for 40 mins on 180°C/350°F/Gas 4 or until firm. Turn out and cool

Melt the chocolate in a medium bowl set over (but not in) a saucepan of simmering water, stirring often, until melted. Cool slightly then beat in the soft butter.

Spread over the cake and leave to set

Decorate with the Spring flowers just before serving so they are really fresh