Urbis eats cake

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Jordan Rondel with her delicious Urbis Cake.

Jordan Rondel with her delicious Urbis Cake.

To coincide with the kitchen theme of this issue, Jordan Rondel (AKA The Caker) has come up with one of her savvy and health-conscious creations: the Urbis Cake. This springtime confection is a double-layered almond butter and jam sandwich cake made with generous dollops of almonds (both in butter and ground form), coconut sugar, vanilla extract and low-sugar raspberries to add a perfect element of fruity tartness without any overpowering sweetness.

Jordan recommends accompanying the cake with yoghurt, mascarpone or cream. “This is a version of the peanut butter and jelly cake from my first book. This one is noticeably more delicious with its use of caramel-tasting muscovado (or coconut) sugar, and almond butter,” says Rondel.

 The Urbis Cake ($60) can be ordered through thecaker.co.nz during the month of October.

Also, take a picture of you and the cake before the end of October, share it on Instagram with the hashtag #urbiscake and you’ll go in the draw to win a signed copy of The Caker’s new book Wholesome Cakes, Cookies and Desserts ($50, from Beatnik) and a one year subscription to Urbis (worth $68).

You’ll find us on Instagram @UrbisMagazine.


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