Seasonal Fruit & Floral Cakes
Cakes baked with the season's best fruits and edible flowers. No maida, no refined sugar, just wholesome, fresh ingredients from my kitchen to yours.
A perfect summer garden birthday party cake. This one was over 3 kilos, made with whole wheat, ginger, cardamom, and loaded with sweet, juicy mangoes.
A delicious blueberry, lavender, and lime cake made with whole wheat flour. The combination of sweet berries, floral lavender, and tangy lime is absolutely wonderful.
Isn't this vanilla and strawberry cake pretty? It was made for a child's birthday celebration at school, and the fresh flowers give it such a lovely, natural look.
Back to baking with a banana and strawberry whole wheat cake. The video shows the cake just before and after it's turned out of the pan, topped with nuts and fresh strawberry pieces.
An apple and strawberry whole wheat cake. This is a wonderfully fragrant and delicious flavour combination that's perfect for any time of year.
Another view of the lovely apple and strawberry cake, showing the topping of oats and fresh fruit pieces. It’s rustic, wholesome, and so tasty.
The very first strawberry cake of the season. This vanilla strawberry eggless cake, made with whole wheat flour, went to a little girl's school birthday party, and I heard the kids were overjoyed.
Entering strawberry season with this beauty. A strawberry and blueberry cake with a hint of lime, made with whole wheat and jaggery, and custom decorated for a preschooler's birthday.
A beautiful example of my berry cakes. This one is a vanilla strawberry lime cake with a crumble topping, decorated with fresh berries and flowers.
A strawberry and blueberry crumble cake, decorated with white flowers for a simple, elegant look. The crumble topping adds a wonderful texture.
About Seasonal Fruit & Floral Cakes
Since I use zero refined sugar or artificial emulsifiers, these cakes have a rustic, dense texture that pairs perfectly with the juice from fresh seasonal fruits. Because there is no heavy frosting, the natural floral notes like lavender or cardamom shine through, but this also means you should keep the cake refrigerated if you are not slicing it immediately to keep the fruit fresh and the crumb moist.
My baking philosophy is straightforward. I use whole wheat, jaggery, and real fruit because that is how I bake for my own daughter. When you order a seasonal fruit cake, you get exactly what is available at the market that week. In summer, I work with Alphonso mangoes and ginger, while my winter bakes rely on fresh strawberries, blueberries, and citrus notes.
Because I do not use maida or white sugar, the crumb of these cakes is not the airy, spongy texture you find in commercial bakeries. It is closer to a dense, moist loaf, which allows me to bake them in larger sizes for school parties without the cake collapsing.
A few things to know before you order:
- Toppings: I use fresh fruit slices and edible flowers. Since these are organic and unpreserved, they look best when served within a few hours of delivery.
- Temperature: Because these are 'naked' and without heavy cream barriers, keep them away from direct heat.
- Customisation: If you need a completely vegan or gluten-free version using jowar or ragi instead of whole wheat, let me know. I bake everything from scratch in my home kitchen, so please give me enough notice to source the best ingredients.
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