Published: December 15, 2018
A decadent vegan cake for the Christmas table that can be made ahead of time
My friend, the pastry chef Henrietta Inman, showed me how to make a galette last spring, and I’ve not stopped making them since. Not only does it use mostly storecupboard ingredients, but you can use it as a template, throw virtually any fruit into it and whip it up without much fuss (or baking smarts). Here, I’ve used pears, almonds and chocolate because, together, they perform as tightly as the three wise men. The biggest joy of all, however, is that despite its simplicity, it is still very pretty, very naughty and very nice.
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