Gorgeous aromas of apple blossom and elderflower wafted over toasted pine nuts and hazelnut butter spread on to carrot cake, as the gentle spice of nutmeg and cloves blended into runny honey. The taste combined lime marmalade, cherry cake and dried cranberries with honey-glazed ham dotted with pink peppercorns, while dry rye spice met peppermint and menthol.