DOUBLE-LAYER FIG AND RASPBERRY CAKE

DOUBLE-LAYER FIG AND RASPBERRY CAKE

from 55.00

with vanilla bean cream cheese icing, berry coulis and freeze-dried raspberries.

This is one of our first ever recipes which has stood the test of time and is still one of our most popular cakes. We use dried figs, but rehydrate them to make them plump and soft. The earthy flavour of the figs contrast beautifully with the tart raspberries baked into the almond and vanilla bean base of this cake.

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Allergy warning: Please note, we work in a small kitchen and while we take the utmost care with each and every cake we make, there is the chance of cross contamination of dairy, eggs and gluten. If you are a coeliac or have any other severe allergy, please inform us in your order notes. We can’t cater for any severe nut allergies as all of our cakes contain ground almonds.