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.
Part of our Classic Range of well established favourites.
Shelf life from day of dispatch: 15 days.