Pink Peppercorn Chiffon Cake with Pistachio Mousse, Sumac-roasted Blackberries & Honeycomb Cream
Pink Peppercorn Chiffon Cake with Pistachio Mousse, Sumac-roasted Blackberries & Honeycomb Cream
A light and airy 3-layered chiffon cake with a sweet and spicy kick from pink peppercorns filled with a layer of vegan pistachio mousse and sumac blackberry compote. Topped with our honeycomb cream. Based on primarily free-range eggs, with our organic chiffon flour mix.
Please note that adding a written message on the cake will limit decoration.
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Ingredients: Organic free-range eggs, organic sorghum, sweet rice, organic gluten-free oats, pistachios, blackberries, organic coldpressed extra virgin rapeseed oil, vanilla, baking powder, cream of tartar, sumac, oragnic honey, organic unrefined demerara, organic coconut, organic arrowroot, organic coconut, organic shea, almonds, xanthan gum
Allergens: Eggs, Gluten-free Oats, Nuts (Almonds, Pistachios)
Storage & Preparation: Keep refrigerated for up to 5 days. Leave to thaw till room temperature for 1-2 hours for best texture.
Disclaimer: Cake pictured is a custom size. Every order is hand crafted therefore, variables are possible. Our cakes are at least 4 inches in height and can vary up to 6 inches depending on the baking process and decoration. Since we decorate more intuitively, not one order is identical.
| size | 10-inch, 8-inch, 6-Inch |
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