As food trends shift from “clean eating”, embracing healthy fats such as those found in nuts and butter — in moderation, of course — is back, so having your cake and eating it is once again in vogue. In celebration, Mark Perkins, Executive Pastry Chef at the Rosewood London hotel, has created this decadent cake especially for Sphere. Made from peanut sponge with a salted caramel mousse and glaze, the cake is spray-painted with liquid cocoa butter for a velvety finish. Encircled by an intricate chocolate compass, the globe-shaped cake evokes the spirit of travel, while the vintage-style chocolate cogs nod to this issue’s Pulse shoot, which takes a look at fresh interpretations of classic watches.
The ”Sphere” cake can be ordered from Rosewood London. £220, rosewoodhotels.com/en/london
