Lemon olive cake with a lavender Swiss meringue buttercream and a lemon curd filling. Topped with dried fruits, local organic flowers, and crushed nuts.
Does not contain nuts inside the cake. If you have a nut allergy, please make note of this when checking out.
8" two layer cake serves 8 to 10 people
Mini cake serves 1 person
A light and citrusy cake with hints of lavender. My new favorite! I feel like I'm back at my grand mother's place in the South East of France, surrounded by lavender fields. I also mainly use my uncle’s olive oil from New Zealand which marries itself perfectly with the lemon zest. The Swiss meringue is my favorite kind of buttercream, as it's light and not too sweet, just as it should be. Bon appétit!