For the birthday anniversary of the Marvilla Library in November 2024, we made a chestnut cake with salicornia caramel for the celebration with kids and adults from Marvilla. We brought the cake with the idea of eating with the season and with the landscape. We worked with researcher at ITI, Mariana Simões, to print with microalgae ink on the napkins, as a medium to introduce our ideas to the community. Garnished with salicornia, hylophyte salt and candied salgadeira. In between layers of chestnut cake, there are salicornia caramel - a caramel we made with blitzed up salicornia instead of salt!