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Sunday, February 6, 2011

Vegan French Pastry #1: Visitandine!

Here it is! The visitandine!

I topped it with a lemon syrup that I thought would accentuate the lemon already in the cake. I probably should have done an almond glaze, because that would make sense right? Since it's made from almond meal. It's a crumbly but tender nutty cake with subtle hints of citrus. With the syrup on top, it sweetens the cake A LOT and makes it extra irresistible.
Bella says hi.

MN Vegan

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