Orange blossom, lemon thyme and almond cake with rosé red berries
- July 2018
- Serves 12
- Hands-on time 5 min, cooking time 30 min, simmering time 5 min
A stunning, summery bake that sees a zesty orange and almond sponge slathered in a honey and orange blossom cream, then drizzled in rosé red berry syrup.
- 22.1g (8g saturated)
- 25.3g (15.6g sugars)
Make the cake and poach the berries up to 24 hours in advance. Wrap the cake in cling film and the keep berries in an airtight container in the fridge. Bring to room temperature to serve.
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