🍜 Check out our Noodle bookshelf, and save 25% on ckbk Premium Membership 🍜
Medium
By Peter Gordon
Published 1997
This cake is easy to make and keeps moist for a long time. Also, it’s wheat- and dairy-free, which means we are able to surprise dietarily-restricted diners at the restaurant with that rare treat for them - a dessert. I first made it in 1983, in Melbourne, when the recipe was given to me by a great chef friend. Brie (real name
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement
No reviews for this recipe