Product Description
Gluten free ginger, polenta and almond shortbread with a lemon sponge topping.
This cake (which used to be known as Snowy Hills) has a bit of a cult following and is a multi award winner. One of the trickier cakes to make… but soooo worth it. The ginger we use is not at all harsh and is delicately balanced with the lemon upper layer. The ‘biscuity’ base is gently textured with ground almonds and polenta. First we bake the shortbread base before making a lemon frangipane, basically a dense almondy cake mixture, which is spread over the base and we then bake again.
Traybake comes pre-cut into 16 portions.
Part of our Classic Range of well established favourites.
Shelf life from day of dispatch: 15 days.
@sussexhygge –
Snowy Hills is my favourite of all your bakes…what I adore about snowy hills (I still call it that) is the perfectly subtle combination of lemon and ginger, so that neither taste is overpowering, and the mouthfeel of the base combined with the sponge topping. It’s so completely unique and unlike any other cake, bake or bar I’ve ever eaten. A truly remarkable recipe
P.M. –
Yesterday I tasted the best cake in my life. Truly, thank you, it can be hard trusting gluten free when eating out…Thank you so much for making this little beauty for us to enjoy
O.D. –
Someone just left a Snowy Hills slice on my desk for me this afternoon. It is the best cake I’ve had in a very long time and felt I had to write and let you know
A.M. –
I just wanted to say I had a Snowy Hills and it’s one of the most delicious cakes I have ever eaten, even before my gluten free days!
R.P. –
Just had one of your ‘Snowy Hills’ ginger, polenta and almond shortbread cakes. AMAZING!