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Classic round sponges in a single layer. Flavours include: a deeply indulgent chocolate & beetroot cake with a shimmering ganache finish; coffee sponge with pecans, cardamom and cinnamon, topped with coffee buttercream and a crunchy pecan crumb; apricot upside-down cake, made with clove and cinnamon-spiced cake sponge; and a moist, raspberry studded sponge covered white chocolate buttercream and scatter with ground raspberries.
Butterscotch and Pecan
A buttery shortbread base smothered with a rich butterscotch of brown sugar, honey, whipped cream and Cornish sea salt, and scattered with handfuls of crunchy pecans.
A classic round sponge cake, shrunk down to fit one person, or 4 to 5 bites. Flavours include double chocolate (chocolate sponge and icing, sprinkled with cocoa powder); apricot crumble (apricot-studded sponge topped with pistachio shards and crumble); a traditional coffee and pecan cake and a vegan banana and chocolate cake, also topped with pecans.
Bitesize (well, two bites) and beautiful: banana cake infused with honey, iced with butterscotch and scattered with pecans; luscious lemon &Poppyseed; and a seriously sophisticated chocolate and espresso number for the grown ups.
Oats, brown sugar, maple syrup, golden syrup and a base of coconut oil make these dark chocolate or sour cherry vegan cookies deliciously indistinguishable from their non-vegan counterparts.
The classic cakey brownie meets its fudgey modern cousin in this remarkably wheat-free number, as perfect for an afternoon pick me up as for a mid-morning treat.