CLOUD FOREST LOCAL FRUIT CAKE RECIPE
The inspiration behind this dish was the amazing fruit called Limón mandarino, otherwise known as Rangpur lime. A hybrid between a lemon and a tangerine, it tastes somewhat like both: the aroma and tartness of a lemon and the juiciness of a tangerine. A type of mold grows on the skin so it doesn’t quite look like its more well-known cousins, with their shiny green and yellow skins. This fruit has a rough texture that sometimes gives the impression that the fruit is going bad, but the truth is that this in nowhere near the truth, the softer the lemon gets, the juicier it is inside and the mold on the surface has no negative effect on the fruit, it just makes it harder to sell in the market.
We invite you to delight on this amazing recipe, knowing full well that it’s going to be hard to top from home.
300g Wheat flour
180g Brown or dark sugar
3 free-range eggs
175g Avocado/coconut oil
2g Ishpingo (Amazonian cinnamon) or cinnamon powder
150 gr Local seasonal fruit puree
4g Baking powder
2.5 gr Salt
30g Lemon juice
- Sift the dry ingredients and base (flour, salt, baking powder and ishpingo or cinnamon powder)
- Mix the black or brown sugar with oil and seasonal fruit purée with a whisk.
- Add eggs to the oil mixture, one by one. Beat at medium speed with a mixer.
- Add the dry ingredients to the mixture and keep stirring until a creamy texture is achieved.
- Put waxed paper at the bottom of the pan and bake at 170ºC for 30 minutes. Allow cooling and remove the wax paper.
- Cut the mix into portions and spread a dab of brown-sugar buttercream. Top everything with green aromatic leaf powder. We use sun-dried lemon tangerine leaf powder from the Guayabillas
*Our version of this purée is made with a mix of local seasonal fruits such as salak, pineapple and roasted banana. The texture should be thick and without any big lumps.
Most kinds of ripe fruit can be used for this purpose. For better results, aim to balance the sweetness and tartness of the fruits.
150g Egg whites
140g Brown or dark sugar
350g Unsalted butter cut into pieces and at room temperature (previously made brown butter)
2g Good quality vanilla essence
50g Lemon leaf powder
- Prior to preparation, place blender glass and whip in the fridge to cool for one hour. Brown the butter carefully. Place in a separate bowl and allow to cool.
- Dissolve the brown sugar in the egg whites in a bain-marie (the water should not touch the pot or be allowed to boil) until it reaches 65ºC.
- Put the mixture in the bowl of the cooled mixer, mix to lower the temperature, once it reaches 30ºC, beat until a shiny meringue with stable peaks forms.
- Change the whisk for the shovel accessory and start adding the butter in small, steady drips (the mixture must be cold to avoid melting the butter).
- Keep whisking at a steady pace.
- Once the butter is fully incorporated into the mixture, whisk at a higher speed to achieve the highest creaminess possible.(This buttercream can be kept in the fridge for up to 1 week. Prior to use it must be tempered and whipped)
- Clean the lemon leaves and dry them at 45°C.
- Grind to a fine powder. Keep in an airtight container.