LOCAL FLAVOURS
Wildseed Café is known for its cakes infused with local ingredients and botanicals, and its iconic coconut blue pea flower shortcake is one delicious example. Comprising an almond dacquoise sponge cake—a lighter and fluffier version of the traditional sponge cake—layered with a decadent butterfly pea flower coconut Chantilly cream mixed with bits of freshly grated coconut and sweet palm sugar to balance out the nuttiness, the gluten-free treat comes coated in a light frosting infused with blue pea flower extract. The flower, shares Michael Lau, group pastry development chef of 1-Group, the F&B group that operates Wildseed Café, is often used in local desserts for its blue hue and delicate earthy notes. Here, the team uses it to give the cake its striking colour, with the petals serving as garnish.
SUMMER FRUITS
この記事は Tatler Singapore の September 2022 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
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この記事は Tatler Singapore の September 2022 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
すでに購読者です? サインイン
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