The Apricot and Almond Cake, the halved apricots are covered in caramel lining the bottom of the tin and a light almond cake mixture goes on top, then we flip.

It’s a Tarte Tatin but in a cake.

Storage

You’ll get 3-4 days out of your Apricot and Almond Cake. It’ll keep better with some parchment around it in a sealed container or one of them old biscuit tins.

The Apricot and Almond Cake is available for early Summer it’s a brief season for the apricots, so enjoy them while you can.

For all cake orders, order before 2pm on Monday for Wednesday dispatch and before 2pm on Tuesday for Thursday dispatch. 

Allergens

Our bakery only uses gluten-free, organic, plant-based ingredients and we only use unrefined sugars. 

Nuts are used in the bakery so, please double check ingredients below and have a look over the T’s and C’s before ordering so you know what to do if there’s any problems.

Ingredients

*brown rice flour, *maize, *buckwheat, *tapioca starch  *potato and arrowroot.

Water

*Coconut sugar, *maple syrup, *apricots *almond meal.

*Naturli V Block (Shea butter oil* (43%), water, coconut oil* (21%), rapeseed oil* (11%), salt, ALMOND* (1%), emul-sifier (sunflower lecithin*), carrot juice*, lemon juice*, natural sunflower oil flavour.) 

GF baking powder, *sea salt.

*denotes organic