Recipe from ‘The Cardamom Trail’
Ah, mango and coconut... such a tropical combo 🥥 The inclusion of cardamom was what really caught my eye to try this out. Pairing mango with coconut is very common in our local desserts in Singapore so this bake is a safe bet. Hence I wasn’t surprised that it has gotten great reviews from my hardworking taste testers. Most enjoyed the texture the desiccated coconut that was incorporated!
Pleasantly surprised at how the combination really made every component sing. I‘ve tried each on its own and to be honest, I wasn’t having high hopes for the cake; thought it was just going to turn out an average cake. Not being the mango season also means that my mango was very average sweet but somehow they all shine through together and I swear the mango tastes 10x better!
Things that didn’t go right:
- Forgot to let my cream cheese sit out in room temperature long enough so my topping got a bit lumpy.
Tweaks I’ve made:
- Added coconut cream and extract into the whipped cream/mascarpone topping to add in an extra coconut punch!
- Made stabilised whipping cream instead of using double cream by adding 1 tsp or tbsp (cant really rmb) of gelatin powder soaked in warm water
- Converted the recipe into a tray bake. The same amount of batter in recipe is used for a 8” square tray. Topping can be halved or maybe quartered since I still had half of what I made left. But halved would be more assuring just in cause you run out of it!
Suggestions:
- Cardamom is on the mild side. I would take it up to a tablespoon in the future
- I personally would substitute mascarpone with cream cheese in the future to save cost. Ditto whipping cream with double cream. Don’t think they caused much difference
- The cake is more of the dense butter pound cake type of cake so it’s quite crumbly when cut. Will just leave it as a naked cake and wouldnt suggest to trim the sides.
Verdict:
I liked the flavour profile in general but I think the cake recipe could be improved. Found it too dry.
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