• Salvia tip pruning’s – about 15cm
• Perlite
• Pot/s

1. 1.Remove the bottom two nodes of leaves from the cutting
2. 2.Fill the pot with potting mix
3. 3.Using your finger or a dibble stick, make a hole in the centre of the potting mix
4. 4.Fill this hole with perlite – this will improve the drainage of the pot and prevent the roots from rotting
5. 5.Place cutting into the perlite, up to the lowest set of leaves

• 3 large eggs
• 150g castor sugar
• 150g butter or margarine, soft but not melted
• 150g self raising flour
• 2 teaspoons grated lemon peel (zest)
• 4 or 5 leaves of Salvia dorisiana (Fruit Cup Sage) wash and gently pat excess moisture with paper towel.

1. 1.Beat eggs then add castor sugar and other ingredients, mixing gently to combine then beat on high until smooth and creamy.
2. 2.Line base of 20cm cake tin with baking paper and place the cleaned leaves of Salvia dorisiana in a pattern across the base. Make sure that the top surface of the leaves are facing the baking paper and the undersides with the veins are closest to the cake mixture.
3. 3.Cover with the cake mix and place in a moderate oven 180 degrees, cook for 35-40 minutes approx.
4. 4.Allow to cool in the tin before inverting it onto a cake plate.
5. 5.Serve with the Dorisiana Syrup and a dollop of natural Greek Yoghurt.

• ¾ cup water
• ¾ cup castor sugar
• 2 shaved strips of lemon peel (without the pith)
• 3-4 Salvia dorisiana ‘Fruit Cup Sage’ leaves (washed)
• 2 leaves of Salvia elegans ‘Pineapple Sage’ (washed)

1. 1.Dissolve the castor sugar in the water over low heat then bring to the boil.
2. 2.Add sage leaves
3. 3.and lemon peel and boil gently for about 5 minutes.
4. 4.Allow to cool, then strain contents into a small glass jug, ready for use. Delicious served warm or cold over the cake.

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