Size and prices
Tiramisù cheesecake
INGREDIENTS:
Ladyfinger crust: gluten-free oat flour, almonds, coconut flour, xylitol, maple syrup, salt, coconut oil.
Mocha ganache: coconut oil, cacao butter, almond butter, cocoa powder, coconut sugar, coffee extract (water, cane alcohol, coffee extractives), coffe, tamari (soya bean, water, salt).
"Mascarpone" cheesecake layer: cashews, vegan probiotic powder, maple syrup, coconut oil, cocoa butter, vanilla extract (water, alcohol, vanilla pods), tamari (soya bean, water, salt), salt.
Available sizes:
round 18 cm / 7” - 8-10 servings price £36
Allergens: nuts, soya
cooking methods: cashews soaking for 1-2 hours, fermentation for 24 hours.
Lemon white chocolate tart
INGREDIENTS:
Crust: Almonds, dried coconut, coconut flour flour, coconut sugar, Himalayan salt, lemon zest, coconut oil.
Cream filling: Cashews, coconut milk, coconut oil, agave syrup, dried coconut, fresh lemon juice, lemon zest, vanilla extract (water, alcohol, vanilla pods), tumeric powder, coconut oil.
Frosting: Cashews, coconut milk, agave syrup, vanilla extract (water, alcohol, vanilla pods), cacao butter.
Available sizes:
15 cm / 6” - 4-6 servings price £24
23 cm / 9” - 10-12 servings price £36
Allergens: nuts
cooking methods: cashews soaking for 1-2 hours.
Avocado key lime pie with coconut cream
INGREDIENTS:
Crust: Almonds, dried coconut, coconut flour, coconut sugar, Himalayan salt, lime zest, coconut oil.
Cream filling: Avocado, fresh lime juice, dried coconut, agave syrup, sunflower lecithin, vanilla extract (water, alcohol, vanilla pods), Himalayan salt, coconut oil .
Frosting: Young coconut meat (water, young coconut pulp, sugar, citric acid), coconut milk, natural xylitol, sunflower lecithin, fresh lemon juice, vanilla extract (water, alcohol, vanilla pods), Himalayan salt, coconut oil
Available sizes:
tart 15 cm / 6” - 4-6 servings price £26
cheesecake 18 cm / 7” - 6-8 servings price £32
tart 23 cm / 9” - 10-12 servings price £40
Allergens: nuts
cooking methods: almonds soaking for 8 hours, skin removal, dehydrating at 42 °C for 7-8 hours.
Strawberry-rose pistachio cheesecake
INGREDIENTS:
Crust: Almonds, gluten-free oat flour, strawberries, coconut sugar, almond butter, lucuma powder, ground cardamom, Himalayan salt, coconut oil, vanilla extract (water, alcohol, vanilla pods).
First layer of cream: Cashews, almond drink, strawberries, agave syrup, sunflower lecithin, beet powder, Himalayan salt, rose extract (water, organic rose petal extract), coconut oil.
Second layer of cream: Cashews, almond drink, pistachio, agave syrup, sunflower lecithin, Himalayan salt, vanilla extract (water, alcohol, vanilla pods), coconut oil.
Frosting: Cashew nuts, almond drink, agave syrup, fresh lemon juice, vanilla extract (water, alcohol, vanilla pods), coconut oil.
Round 18 cm / 7” - 8–10 servings price £35
Square 20 cm / 8” - 10–12 servings price £40
Allergens: nuts
Cooking methods: Almonds soaked for 8 hours, skin removed, dehydrated at 42 °C for 7–8 hours. Cashews soaked for 1–2 hours.
Chocolate coffee tarts
INGREDIENTS:
Crust: gluten-free oat flour, almond, coconut flour, cashews, coffee, sesame oil, coconut sugar, cacao powder, tamari (soya bean, water, salt), psyllium.
Mocha frosting: Cashews, fresh lemon juice, coffee, coconut sugar, vanilla extract (water, alcohol, vanilla pods), coconut oil, cacao butter, tamari (soya bean, water, salt).
Available sizes:
8 cm / 3”, height about 2 cm / 0.8" - 4 pieces price £20
Allergens: nuts, soya, sesame seeds.
Cooking methods: cashews soaking for 1–2 hours, fermentation for 24 hours.
Banana coconut tart
INGREDIENTS:
Crust: Macadamia nuts, gluten-free oats, almond flour, dates, dried coconut, coconut butter, maple syrup, Himalayan salt.
First layer of cream: Cashews, banana, fresh lime juice, coconut oil, agave syrup, vanilla extract (water, alcohol, vanilla pods).
Second layer of cream: Cashews, coconut cream, coconut oil, agave syrup, coconut milk, agar agar.
Decoration: Coconut, banana slices.
Available sizes:
15 cm / 6” - 4-6 servings price £28
23 cm / 9” - 10-12 servings price £40
Allergens: nuts
Cooking methods: cashews and macadamia nuts soaking for 1–2 hours.
Allergen information
Although precautions are taken to reduce the risk of cross-contamination, products are made in a kitchen that handles the following allergens: cereals containing gluten, soya, mustard, sesame, nuts, peanuts, sulphur dioxide, celery.
Some products, such as almonds, come from factories that handle the following allergens: gluten, eggs, milk, mustard, celery, peanuts
If you have any allergies please let us know.
Shelf life
The cakes need to be stored in the fridge under 5 °C for up to 3 days. They are not suitable for home freezing.
Please note that the cakes need to be stored in the fridge as soon as possible after the collectio
F.A.Q.
To place an order, please fill out our order form or alternatively send us an email to contact@antoniaricciardi.com.
Please note the pre-orders need to be made 3 days prior to the actual pick-up day.
This is due to the fact that some ingredients require pre-processing times. For example, activated oat flour is homemade after germinating the seeds and followed by a dehydration process.
Payment is required upon order confirmation.
All orders are currently collection only from Cambridge CB1, Mill Road Area.
Store the cake in the fridge under 5 °C for up to 3 days. Not suitable for home freezing. Please note that the cake needs to be stored in the fridge as soon as possible after the collection.
If you do have an allergy, please let us know.
Although precautions are taken to reduce the risk of cross-contamination, products are made in a kitchen that handles the following allergens: soya, mustard, sesame, nuts, sulphur dioxide, cereals containing gluten.
We use unrefined elements such as fruit, nuts, seeds, superfoods, natural unrefined sweeteners (coconut sugar, dates, agave syrup, xylitol) and oils. Most of the ingredients are organic.
All the cakes are completely vegan.
Unlike traditional cakes, raw cakes do not require baking. The main cooking methods are soaking, activating nuts and seeds, dehydration, blending, processing crust.
Soaking the seeds is very important because in this way the antinutrients (phytate) are drastically reduced, and with the cooking processes below 48 °C, the enzymes contained in the fruit are kept alive, helping the digestive processes.