 | Spiced Molasses CakePastry Chef Derek Flynn of Este | Austin, TX |
I wanted to make this cake once that first chill hit the air. Baking spices and cream cheese are two of my favorite things year-round, and the combination of The Perfect Purée of Napa Valley Camu Camu Puree, pineapple, and coconut brings balance through brightness and acidity. The Camu Camu adds a high note of tart fruit to the roasted pumpkin, while coconut and rum soften the finish, tying together a rich, spiced dessert that’s both comforting and vibrant.
Ingredients for Molasses Cake:
• 150 g. sugar
• 128 g. all-purpose flour
• 96 g. whole wheat flour
• 1 tsp. baking soda
• 1 tsp. ground ginger
• 2 tsp. canela
• 1 tsp. salt
• 213 g. honey
• 99 g. blackstrap molasses
• 85 g. sorghum syrup
• 1 tsp. vanilla extract
• 85 g. neutral oil
• 50 g. egg
• 213 g. hot water
Ingredients for Cookie Crumb Streusel:
• 99 g. butter, melted
• 100 g. sugar
• 90 g. all-purpose flour
• 120 g. graham cracker crumbs
• ¼ tsp. baking powder
• ½ tsp. salt
Ingredients for Camu Camu–Pumpkin Butter:
• 300 g. The Perfect Purée Camu Camu Puree, thawed
• 200 g. roasted pumpkin
• 180 g. sugar
• 40 g. light brown sugar
• 100 g. pineapple juice
• salt, to taste
• 30 g. butter (optional)
Ingredients for Pineapple Reduction:
• 800 g. crushed pineapple
• 150 g. sugar
• 50 g. light brown sugar
• 280 g. orange juice
• 110 g. white verjus
• 1 piece spent vanilla bean
Ingredients for Cream Cheese Ermine:
• 300 g. sugar
• ¾ tsp. salt
• 62 g. all-purpose flour
• 425 g. milk
• 2 tsp. vanilla extract
• 113 g. butter
• 454 g. cream cheese
• ¾ tsp. lactic acid
Ingredients for Coconut Sherbet:
• 120 g. water
• 290 g. sugar
• 200 g. invert sugar
• 50 g. glucose
• 952 g. The Perfect Purée Coconut Puree, thawed
• 566 g. coconut milk
• 100 g. toasted coconut flakes
• zest of 4 limes
• 908 g. buttermilk
• 120 g. lime juice
• 100 g. dark rum
• salt and citric acid, to taste
To Assemble and Serve:
Mexican mint marigold
Method for Molasses Cake:
Preheat oven to 350°F. Sift together sugar, both flours, baking soda, ginger, canela, and salt. In a separate bowl, whisk together honey, molasses, sorghum syrup, vanilla, oil, and egg. Combine wet and dry ingredients, then add hot water. Mix until smooth. Bake in a quarter sheet tray for 20–25 minutes, or until just done. Avoid overbaking.
Method for Cookie Crumb Streusel:
Preheat oven to 325°F. Combine all dry ingredients in a bowl. Add melted butter and mix by hand until evenly hydrated. Chill for 10 minutes before baking. Spread on a sheet tray and bake for 8–9 minutes. Crumble 5 minutes after removing from the oven.
Method for Camu Camu–Pumpkin Butter:
Combine Camu Camu Puree, roasted pumpkin, sugars, and pineapple juice in a saucepan. Bring to a low simmer over medium heat, stirring often to prevent scorching. Continue to cook until most of the moisture evaporates and a spatula leaves a clean trail through the mixture. Transfer to a blender and puree until smooth. Add butter to emulsify, if desired.
Method for Pineapple Reduction:
Combine pineapple, sugars, orange juice, verjus, and vanilla bean in a saucepan. Bring to a low simmer and cook until the pineapple begins to break down. Strain through a chinois and transfer to a hotel pan. Dehydrate at 130°F until syrupy.
Method for Cream Cheese Ermine:
In a saucepan, combine sugar, salt, flour, and milk. Bring to a simmer and cook for about 1 minute, whisking until the raw flour taste is gone. Strain into a mixing bowl and cover the surface with plastic wrap. Chill completely. Transfer to a stand mixer. Paddle in butter, followed by cream cheese, until smooth. Finish with vanilla and lactic acid.
Method for Coconut Sherbet:
Combine water, sugar, invert, glucose, Coconut Puree, and coconut milk in a saucepan and bring to a boil. Remove from heat, add toasted coconut flakes and lime zest, cover, and steep for 1 hour. Blend and strain through a chinois. Cool completely. Once cold, whisk in buttermilk, lime juice, rum, salt, and citric acid. Spin the following day.
To Assemble and Serve:
Beat Cream Cheese Ermine until fluffy. Frost the Molasses Cake with a ¼-inch layer and freeze for at least 1 hour. Once frozen, cut into 3.5-by-2.5-inch portions using a hot knife. On each plate, pipe a few dots of Camu Camu–Pumpkin Butter and place a piece of cake slightly off-center. Top with Cookie Crumb Streusel and add a scoop of Coconut Sherbet. Drizzle Pineapple Reduction onto the plate, allowing it to run into the Camu Camu. Garnish with Mexican mint marigold.