Citrus and Stone Fruit Stained Glass Cakes

What do you get when you combine one culinary genius, one LA fashion designer, and a team of creative and inspiring women? Well, none other than fabulous girl’s afternoon luncheon, of course. That’s exactly what happened three weeks ago. It was a beautiful September afternoon, and my team and my friend Hannah, who works with me on The Little Market, headed over to Jenni Kayne’s Los Angeles home to meet up with Claire Thomas of The Kitchy Kitchen and create some truly photogenic (and delicious) recipes. Jenni brought the idea of a rainbow tartine to the table for our main course (more on that later this week!). And Claire, who you all might know from her incredible food inspired by film posts here on the site, provided brown butter almond cakes adorned with citrus and stone fruit. We all decided to call these our “stained glass cakes” because of the way Claire arranged the fruit on the icing.

What do you get when you combine one culinary genius, one LA fashion designer, and a team of creative and inspiring women?

The end result was not only delicious but also so much fun. We set up a lovely tablescape in Jenni’s backyard using The Little Market products and dishes and cutlery designed by Jenni herself. We found ourselves going back for second slices of the cake (guilty) while sipping rosé sprinkled with edible flowers. It was quite the dreamy afternoon. So, in case you don’t already feel like you’re right there with us, here is the recipe for Claire’s citrus and stone fruit stained glass cakes so you can recreate them yourself…

A delicious recipe for citrus and stone fruit stained glass cakes!

Citrus and Stone Fruit Stained Glass Cakes

For one 9-inch Brown Butter Almond cake


  • 2 ½ cups almond flour
  • 3/4 teaspoon baking soda
  • 1/3 teaspoon sea salt
  • 4 Eggs, room temperature
  • 1/3 cup butter, browned
  • 2/3 cup Brown Sugar
  • 1 tablespoons Vanilla extract

For the Royal Icing:


  • 2 large egg whites
  • 2 teaspoons fresh lemon juice
  • 2 cups powdered sugar, sifted
  • 1 teaspoon milk, optional


  • 2 cups thinly sliced fruit (I chose stone fruit and citrus with the peel removed)


  1. Preheat oven to 350F. Grease and line cake pan with parchment
  2. In a small bowl, mix together all of the dry ingredients thoroughly. In a separate, medium bowl, whisk together the wet ingredients. Pour the dry ingredients into the wet ingredients and mix until just combined.
  3. Pour the batter into the cake molds and top with blueberries. Use a spoon to lightly swirl the blueberries into the cake.
  4. Bake for 30 to 35 minutes, until the cake pulls away from the sides and is golden brown. Turn out of cake pan and cool completely before icing.
  5. To make icing, simply whisk everything together until pourable. It should be a little thin because you want drips down the side. Pour the icing over the cake and top with fruit. Slice and enjoy!

A dreamy afternoon with The Kitchy Kitchen and Jenni Kayne.

And last but not least… the cocktails! Creating this gorgeous sip was pretty simple. We just pour rosé into our Little Market wine glasses and sprinkled some Sweet William petals onto the top.

Champagne sprinkled with Sweet William.

It was such a lovely day and, I have to say the wonderful company was the best part. Be sure to check back in on Thursday when we will be sharing the tartine recipe, the tablescape and all the other lovely details from our luncheon.

Will you make Kitchy Kitchen’s stained glass cakes? What fruits will you put on top of yours?

XO Lauren

Photos: Jacob Taylor for