Page 1 Page 2 Page 3 Page 4 Page 5 Page 6 Page 7 Page 8 Page 9 Page 10 Page 11 Page 12 Page 13 Page 14 Page 15 Page 16 Page 17 Page 18 Page 19 Page 20 Page 21 Page 22 Page 23 Page 24 Page 25 Page 26 Page 27 Page 28 Page 29 Page 30 Page 31 Page 32 Page 33 Page 34 Page 35 Page 36 Page 37 Page 38 Page 39 Page 40 Page 41 Page 42 Page 43 Page 44 Page 45 Page 46 Page 47 Page 48 Page 49 Page 50 Page 51 Page 52 Page 53 Page 54 Page 55 Page 56Bedfords Review | Issue Three 11 Exceptional People everything I use,” she says, taking the three finished cakes out of their tins, “and I can get organic and heritage grains locally now, as well as proper raw butter which I use sometimes, and there are different ways of getting flavours and sweetening. A lot of my customers have special dietary needs and many want gluten- and dairy-free cakes, so I can do that for them.” Henrietta begins to assemble the cake in her calm, measured way: three layers of courgette, basil, lime, coconut and pistachio with the optimal balance of flavours. There is some homemade raspberry jam standing by (high fruit content and refined sugar-free) which goes on each layer and then a thick cream- like filling of avocado, lime and coconut yoghurt with coconut nectar. The decoration is a delicate work of art with attention to the minutest detail. First, the thick pistachio-coloured avocado cream covers the top and sides, smoothed to perfection. Then a border is marked round the top edge and sprinkled with chopped pistachio nuts, the crumbs conforming to a size range. And finally, Henrietta’s trademark: the arrangement of edible flowers and petals. “I can get flowers almost all year, from violets and primroses, right through to honeysuckle, geraniums, marigolds and fresh roses. I use dried raspberries and sometimes bee pollen which is a really bright yellow.” As she talks, Henrietta is removing pieces of nut considered too large and arranging the pink primula petals with painstaking care to get exactly the look she wants. It is stunning and, as previous experience tells, tastes even better than it looks. Henrietta is at last satisfied with her work but there’s no chance of trying this particular cake. Complete with candles, it goes into a box and straight to Bedfords for their fiftieth anniversary celebration. It’s a very special occasion for David Bedford and he is rightly proud of his business and his teams. Time for congratulations and delicious courgette layer cake all round. The recipe for Henrietta’s courgette, basil, lime and pistachio cake is included in her book ‘Clean Cakes’.