Gâteau de Voyage – Plum, Rye and clotted cream cake (only available on 25th November)

Gâteau de Voyage

A little piece of Flour and Stone, packed up and sent on its way.

Our Gâteau de Voyage was made for just that — travelling. Baked in a lovely little tin, each cake leaves our Woolloomooloo kitchen every Wednesday, heading to Wangaratta, Whyalla, Wandillup and wherever else the post takes it.

The flavour changes each week, and orders close at 7am Monday for Wednesday dispatch. When it arrives depends on where its journey takes it.

We send everything via standard Australia Post and you will receive a tracking number on the day it is mailed.

One little note: your cake will be left at your premises unless you let us know otherwise.

Dimensions: Cake weighs approximately 1kg (without tin) and measures 190mm x 150mm x 60mm. Serves 6-8.

Ingredients: Raspberries, pistachios, rose water, rose petals, lemon juice and zest, orange blossom water, butter, sour cream, olive oil, caster sugar,  self-raising flour, plain flour, eggs, icing sugar, vanilla.

Serving and Storage: This cake is designed to last for up to two weeks from when it is made. Store in a cool, dry spot.

Please note that your cake will be left in your premise unless specified otherwise.

Ingredients: Butter, clotted cream, brown sugar, rosemary caster sugar, eggs, rye flour, baking powder, buttermilk, plums, salt, demerara sugar.

Serving and Storage: This cake is designed to last for up to two weeks from when it is made. Store in a cool, dry spot.