The simple look of this cake belies the tastiness of a lovely almond sponge, full of raspberries, and topped with flaked almonds for a textural contrast. A great way to get your day off to a flying start (or is it just us that eats cake for breakfast?)!
Gluten-free flour blend (rice, potato, tapioca; xanthan gum), raspberries, granulated sugar, free-range whole eggs, ground almonds, full-fat natural yoghurt (milk), salted butter (milk), millet, flaked almonds, gluten-free baking powder (sodium dihydrogen diphosphate & sodium hydrogen carbonate, rice flour), Fairtrade demerara sugar, salt, xanthan gum.
Fairtrade dark chocolate (cocoa mass, sugar, fat-reduced cocoa powder, emulsifier: soya lecithin, natural vanilla flavouring).
Fairtrade dark chocolate (cocoa mass, sugar, fat-reduced cocoa powder, emulsifier: soya lecithin, natural vanilla flavouring), Fairtrade white chocolate (sugar, cocoa butter, dried full cream milk, lactose (milk), milk whey powder, emulsifier: sunflower lecithin, flavouring) OR vegan white chocolate alternative (sugar, cocoa butter, rice powder (rice syrup, rice starch, rice flour), coconut oil, emulsifier: sunflower lecithin, flavouring).
One moment...
