Ode to John Olsen
A meeting with an artist in a meadow of cake as a quivering rhubarb custard falls from the tip of his brush over the landscape
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Pistachio sponge layers are separated by baked rhubarb and ginger custard spiced with cardamom and vanilla. The ginger custard continues as the icing and the cake is finished with a scattering of chopped pistachios and a drizzle of rhubarb syrup.
Pre-order via email [email protected]
Ingredients: Rhubarb, pistachios, pure cream, fresh ginger, cardamom, free range eggs, vanilla, cake flour, oranges, caster sugar.
Serving and Storage: Best eaten same day. Keep at room temperature, do not refrigerate. This cake will not keep overnight.
Available sizes and pricing:
12 inch serves 20/30 $400
14 inch serves 50/70 $550
16 inch serves 100 $650
