Have Your Cake

Savour Christmas bakes with a twist, infused with local flavours such as kaya, pandan and calamansi

Savour Christmas bakes with a twist, infused with local flavours

SWEET NATURE

One of the most popular products at Raffles Boutique is kaya, so executive pastry chef Tai Chien Lin decided to incorporate this well‑loved jam spread in his festive confectionery. The Raffles Kaya & Pineapple log cake combines French pastry techniques and Asian flavours. The delightful offering comprises soft and fluffy roulade sponge enhanced with the rich and fragrant notes of kaya, and encased within a medley of tangy pineapple compote, luscious kaya Chantilly cream and white chocolate crunchy pearls. The result? A delightful contrast of flavours and textures that is made extra indulgent with coconut butter cream. Tai has also fashioned the cake after actual logs presented vertically—instead of the usual horizontal orientation—making it a feast for both the eyes and palate.

LET IT SNOW

“As a homegrown bistro, we are constantly innovating and curating new offerings and, whenever possible, infusing them with a local twist,” shares Betty Tan, marketing director of F&B group Refinery Concepts, which is behind The Marmalade Pantry. And with the arrival of the holiday season, the group’s culinary team has crafted a pandan gula melaka log cake, taking inspiration from the flavours of Nyonya kueh and featuring other Southeast Asian ingredients. It is made with a light and airy pandan sponge cake and slathered with a sweet-savoury mix of fresh pandan leaves, gula melaka and shredded coconut, which has been cooked together to achieve a jam-like consistency. The cake is rolled to resemble the traditional log and given a “snowy coating” of fresh whipped cream.