Vegan apple rhubarb cardamom cake made with vanilla bean COYO and topped with rhubarb compote. INGREDIENTS For the cake...
Stone fruit season is upon us and peaches are at their prime. I adore peaches in all forms, but especially in this recipe where their juicy flesh melds into the buttery, almondy cake. Topped with whipped cream enhanced by Greek yogurt, you won’t be able to stop at one slice.
This recipe is so versatile, you can make them in ramekins or little oven proof mugs. Feel free to use brioche or croissants instead of the buns and the pears could be swapped out for apples, berries or bananas. Use milk chocolate if you prefer. Serve warm with extra cream, any time of the day.
Jordan Rondel started The Caker in 2010, which she now runs with her sister Anouk after she left her job as a lawyer. Based in Los Angeles, the pair spend all their time together, as sisters, best friends and business partners