This is one stellar creation from the "It's Cake Time" campaign, which sees Anchor Food Professionals (AFP) teaming up with nine local bakeries to create tea-inspired cakes using quality ingredients and premium New Zealand dairy such as Anchor butter, whip cream and cream cheese. I was told New Zealand’s temperate climate allows cows to graze outdoors all year round, thus producing superior milk with a fuller, creamier flavour and higher in beta-carotene and vitamins.
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I've tried this Strawberry Rose Cake by Dora Keiki, and it's very good. The tea-infused sponge cake is wonderfully fragrant, and I especially love the delicate scent of rose even within the sponge. It also incorporates pureed strawberry bits with white chocolate frosting. The texture was light and very smooth, exactly how I like my Japanese cakes to be.
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This campaign only runs till 31 December 2017, with cakes available for purchase at the respective bakery outposts. Other flavours for their six-inch cakes include marigold tea infused chocolate; strawberries with rose tea; lychee with osmanthus tea; and even an inspired local favourite of onde onde with pandan, coconut, and osmanthus tea, and will be priced between $28 to $40.
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This cake is delivered to me compliments of Dora Keiki and AFP.