Layers of rich, syrupy sponge flavoured with cinnamon, cardamom, nutmeg, ginger and cloves sandwiched together with salted caramel, cream cheese frosting and pecan nuts before being enrobed in Italian meringue. We then lightly toast the meringue to give a lovely caramelised flavour to the cake. The final touch is a fresh rosemary crown decorated with golden macadamias and crystallised glace cherries.
We love this cake in the winter months… it’s warming, flavoursome and is lovely with a cup of spiced herbal tea or coffee.
Available as a 7″ triple layer cake and best eaten within three days.
Cake: coconut milk, vegetable oil, eggs, vanilla extract, light brown soft sugar, self-raising flour, desiccated coconut, ginger, cinnamon, nutmeg, cloves, cardamom
Filling: salted caramel sauce (sugar, butter, cream), cream cheese frosting (cream cheese, butter, icing sugar, vanilla extract), coconut, chopped pecan nuts
Italian meringue: caster sugar, egg whites, water
Contains nuts, dairy and gluten.