DOUBLE-LAYER LEMON AND RASPBERRY CAKE

DOUBLE-LAYER LEMON AND RASPBERRY CAKE

from 55.00

with vanilla bean cream cheese icing, crushed freeze-dried raspberries and lemon curd.

This cake cuts beautifully and is kept moist due to both the ground almonds used in the recipe and the addition of tart, juicy raspberries throughout. You won’t believe the citrus kick that it has. 

 

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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.