cakes + pastries celebrating the seasons, abundance + provenance of ingredients
A wholesome cake made with heirloom carrots, nutty buckwheat flour, dates and toasted coconut. Two layers, topped with a salted honey cream cheese frosting and citrus marmalade. Finished with candied buckwheat groats and seasonal garnishes from the garden. Available until the carrots run out. 26cm, serves 16.
Based of the River Cafe’s ‘best chocolate cake in the world,’ she’s a hybrid of cake and baked chocolate mousse. Ridiculously rich, topped with a dusting of cocoa and creme fraiche. 26cm, serves at least 24 (you only need a sliver!)
Three layers of chewy almond and hazelnut meringue, mascarpone chantilly cream, fresh seasonal fruit and roasted hazelnuts. Approx 30cm, serves 16 - 18.