(“fly a kite” surely? – ed) Anyone who knows anything about Dunedin knows that we have a particular penchant for cake, seasonally adjusted of course. Carrot or rhubarb in spring, mmmmmm, yum. Or strawberries and cream atop a light, fluffy sponge in summer – yes please. Sticky ginger cake accompanying the first frosts of autumn really hits the spot. Christmas though? It can only be lashings of moist, dried fruit enveloped within a rich, velvety textured cake, enclosed within a protective wrapping of almondy marizipan and topped with a generous layer of pearly-white icing. Or so says our cake baking supremo Finn. Click below to see more.
