LEMON RASPBERRY

My most popular cake. A timeless combination of fresh lemon and raspberries baked into an almond-rich butter cake, covered in vanilla bean cream cheese buttercream and topped with house-made lemon curd, freeze-dried raspberries & lemon and dried rose petals.

Vegan version comes with raspberry dairy-free buttercream, vanilla icing squiggles, house-made berry coulis and freeze-dried raspberries.

LEMON RASPBERRY
Ingredients

NON-VEGAN

CAKE: Plain or GF flour, ground almonds,caster sugar, salted butter, free-range eggs, fresh lemon juice, fresh lemon zest, raspberries, vanilla extract

ICING: Salted butter, cream cheese, icing sugar, vanilla powder, vanilla extract

DECORATIONS: Lemon curd (salted butter, sugar, fresh lemon juice, fresh lemon zest, free-range eggs), meringue (egg white, caster sugar, vanilla extract, freeze-dried raspberry powder), freeze-dried raspberries

VEGAN

CAKE: Ground almonds, caster sugar, plain flour, baking powder, almond milk, rice bran oil, fresh lemon juice, fresh lemon zest, raspberries

ICING: Icing sugar, vegan butter (Miyokos Vegan Butter) ), freeze-dried raspberries, lemon zest, vanilla extract, sea salt

DECORATIONS: Raspberry coulis (raspberry, icing sugar), freeze-dried raspberries, rose petals

LEMON RASPBERRY

This cake is optionally gluten-free. We make all gluten-free cakes on separate benches with seperate equipment but please note we are unable to cater to coeliac customers as our kitchen is just too small to guarantee there is no cross contamination of gluten.

This cake is optionally vegan (dairy and egg free). We take the utmost care with each and every cake we make, but if you select vegan please know we work in a small kitchen and there is always a chance of cross contamination with dairy and eggs.

This cake contains ground almonds. Please note that while we wish we could, we cannot cater for any kind of nut allergy as our kitchen is too small and there are nuts everywhere!