A classy simple dessert, perfect for tea parties. Moist almond pound cake layered with a light apricot glaze and covered with marzipan.
cake: free-range eggs, almond marzipan paste, butter, organic cane sugar, arrowroot flour, tapioca flour, garfava flour, organic sorghum flour, organic baking powder, sea salt, guar gum
apricot glaze between layers
garnish: marzipan, gold dusted almonds
Does not contain: gluten, soy, potato
Will last up to a week in the fridge. Store in plastic wrap to prevent cake slice from drying out. Will freeze well up to 2 months, depending on storage conditions.
One slice serves 1.