Black Star Pastry, Newtown


Black Star Pastry added the Raspberry Lychee Cake ($10.00) to their range last year. And some 6 months later, N and I found the oppor­tun­ity to vis­it their Newtown store and try out this new cake on her birthday.


We had high hopes that it would hold up to their famed Watermelon and Rose Cake.

According their website,

The base is a rich chocol­ate bis­cuit hold­ing up lay­ers of rasp­berry marsh­mal­low and vanilla cream. The lay­ers are a deli­cious bal­ance of tex­ture and taste, with the lychee and the rasp­ber­ries on top it forms the per­fect mouth­ful – you just have to have a mouth big enough.


Each slice of the cake has four lychee halves and four rasp­ber­ries. I take issue with their ‘per­fect mouth­ful’ because fol­low­ing their sug­ges­tion to eat all the com­pon­ents togeth­er, there are only 4 mouth­fuls as the lychees are dif­fi­cult to cut with a fork without squash­ing the rest of the cake. For a $10 cake, I want to savour each bite, regard­less of wheth­er my mouth is big enough to fit a quarter of the cake in my mouth. Unfortunately, I ended up with mouth­fuls of either just lychee or rasp­berry with the cake beneath.


The lychees used are canned, so they’re deli­ciously sweet, but cre­ates a jar­ring con­trast with the very tart rasp­ber­ries. A less acid­ic, more sweet fruit would have com­ple­men­ted bet­ter. The vanilla cream is rose-scen­ted and tasted like a mel­low­er ver­sion of that in the Strawberry Watermelon Cake, while the chocol­ate bis­cuit base was too rich to com­ple­ment the more trop­ic­al and refresh­ing fla­vours of the rest of the cake. The immacu­late bal­ance in fla­vour, fresh­ness, and light­ness of the water­mel­on and rose cake is hard to beat, and the rasp­berry and lychee cake tastes like its young­er sib­ling who loses its own iden­tity in copy­ing its older sibling.

Black Star Pastry is loc­ated at 277 Australia St, Newtown NSW 2042.