Our recipes are created by award-winning chefs and nutritionists.
You should receive a text message shortly.
You should receive an email shortly.
Please log in to add this recipe
Go to binder
This isn’t a fancy name for a cake – quite literally, you poke holes in the cake after baking and fill them with a delicious syrup. We use a combination of ground almonds, self-raising flour and thyme for the sponge and a heavenly blueberry and lemon compote to fill the holes, allowing the cake to soak up all of the fruit juices. See method
of the reference intake
See more Cake recipes