This stunning three layered cake is not your standard layered cake. The sponge is made with whole wheat, organic and stone ground YQ flour. YQ stands for ‘Yield’ and ‘Quality’ and this population was bred in Wakelyns Agroforestry by Professor Martin Wolfe and the Organic Research Center. This crop has extraordinary diversity from the carefully selected plant varieties chosen and wonderful flavour. The sponge allows the YQ flour to shine alongside the fragrant vanilla beans running throughout. In between the layers is a vibrant and luxurious Chuckleberry buttercream and Chuckleberry jam is from London Borough of Jam. Chuckleberry is a cross between three berries; redcurrant, gooseberry and jostaberry (being a cross between blackcurrant and gooseberry). Between the jam and flour, the combination of creamy, and melt-in-the-mouth textures and tangy, fruity, nutty flavours, it is simply divine. To top it all off with a summery feel, the cake is decorated with edible dried flowers from Nurtured in Norfolk.
Available in 7″ log
48 hours notice required