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Pistachio and Raspberry Cake, Hibiscus Sumac Raspberry Jam, Salted Vanilla Gingerbread Buttercream

Pistachio and Raspberry Cake, Hibiscus Sumac Raspberry Jam, Salted Vanilla Gingerbread Buttercream

Regular price $240.00 AUD
Regular price Sale price $240.00 AUD
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This cake is only available in Spring and Summer.

A 7 layer creamy baklava cake layered with pistachio butter, pistachio praline, pistachio crumble, hibiscus sumac raspberry jam, fresh raspberries and salted vanilla gingerbread buttercream. I love using the traditional Middle Eastern ingredient sumac with sweet berries and cream. Tart and tantalising. Decorated with fresh market raspberries. Usually trips to the farmers market or country side is where I find my raspberries.

This cake is 100% vegan.

4” serves 2-3 people.

7” serves 8-10 people.

10” layer cake serving 16-20 people.

My cakes keep for up to 1 week. Keep refrigerated, let it sit in room temperature for 15 minutes before serving.

Displayed in the photos is the 10" Round Cake.

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