Nigella damascena, or Love in the mist, is an annually flowering plant, belonging to the buttercup family (Ranunculaceae), which grows to a height of about 18 inches high. It comes in many colours, but blues and purples are the most common varieties...
The seed pods resemble something from a sci-fi film...
Speaking of other English beauties in pale blue who go by the name of Nigella...
2/3 cup of organic, unsalted, free-range butter
3/4 cup of brown sugar
1/2 cup of honey
3/4 cup of treacle or golden syrup
2 teaspoons of fresh ginger, finely grated (powder will suffice if needs be)
1 teaspoon of ground cinnamon
1 cup of yogurt
2 large eggs
1 teaspoon of baking soda, dissolved in 2 tablespoons of warm water
2 1/3 cups standard white flour
1 tablespoon of fresh lemon juice
1 1/3 cup of sifted icing sugar (confectioner's sugar)
1 tablespoon of warm water
Melt the butter combined with the brown sugar, honey, treacle, ginger and cinnamon in a saucepan at a medium heat. Take care it doesn't catch. In a small bowl, whisk the eggs and then add the yogurt, and baking soda and water. Blend and set aside.
When the butter is melted, remove the pan from the heat and stir in the yogurt and egg mixture.
Sift the flour into a large bowl and add the liquid ingredients to the flour. Beat together until everything is well combined. Pour into to the prepared cake tin and bake in a 160 degree oven (325 degrees Fahrenheit) for approximately 45 minutes, or until the cake rises and firms up.