1 tsp basil seeds
100g/3½oz rose petal jelly
25g/1oz vermicelli noodles (½ nest)
200g/7oz plain flour
2½ tsp baking powder
225g/8oz caster sugar
25g/1oz cornflour
25g/1oz flaked almonds
100g/3½oz glacé fruits, finely chopped
120²µ/4¼´Ç³ú icing sugar, sieved
flaked pistachios
few strands saffron
pinch salt
1 tsp vanilla extract
225g/8oz unsalted butter, softened, plus extra for greasing
240ml/8¾fl oz double cream
4 large free-range eggs, at room temperature
500g/1lb 2oz mascarpone, at room temperature
2 tbsp full-fat milk