Today I’m sharing a new take on vanilla cake. It was made specifically for this rose tart, but let me tell you… I watched a taste tester just stand and eat at least a full bowl worth of this cake. I was told that it’s so good they just couldn’t stop eating it.
The nice thing about this cake is that it’s super versatile. You can make the same tart as me, or go in a completely different direction. Let’s get to work!
Allergy Status
Free From: Wheat/Gluten, Dairy, Egg, Soy, Tree Nut (including Coconut), Peanut, Fish, Shellfish, Sesame, Top 9 Allergens, Alliums, Avocado, Banana, Beans & Lentils, Berries, Buckwheat, Carrot, Celery, Cinnamon, Citrus, Cruciferous, Garlic, Legume, Lupin, Mushroom, Mustard, Onion, Pea & Pea Protein, Poultry, Red Meat, Squash & Gourd, Strawberry, Sweet Potato & Yam, Tapioca/Cassava/Yuca/Manioc, Tomato, Yeast
Friendly To: EOE, Vegan
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