Caribbean Beat — November/December 2018 (#154)

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coconut cake with blueberry compote and lemon mascarpone. It was such a hit. I’m doing all these fresh flavours and combinations. Do you have customers with special dietary needs? When I started the bakery, I had two aims. One was to supply the Muslim market and the second was to cater to vegetarians. A lot of my friends are Muslim, and complain that when people say things are halal, they really aren’t. I have no pork products, as all meats are bought halal. All my essences are specifically ordered with a non-alcohol base. And for vegetarians, it’s very hard to get eggless items. At Bakery Treatz, there are only four items containing eggs at any point in time — Swiss rolls, macaroons, sweetbread, and banana bread. What’s one of your most memorable moments in this journey? I met Chef Norman Davis, a multiple award-winning chocolatier and pastry chef, at my first international competition in 2014. Two weeks later, he invited me to participate in a Food Network challenge. It was a dream for me. Only Americans could enter the competition. He told me, don’t worry, I’ll be partnering with an American. I was in his studio and around me was everyone I’m accustomed to seeing on television. It was so surreal. I was the only Caribbean person. We won that competition. What are some of your seasonal specialties, as Divali and Christmas get closer? For Divali, our dessert cakes are in high demand, as Hindu families celebrate this event with their loved ones. Christmas is our biggest time of the year. We have many company requests for individual Christmas-themed cakes to be given as gifts to employees and customers. On Christmas Eve, we sell all the goodies for a great Christmas morning breakfast, including croissants, bread, pone, sweetbread, and mini tarts. Is there a special Christmas dessert recipe you’d like to share with Caribbean Beat readers? Here’s my recipe for sorrel cupcakes with ginger mascarpone. { Ingredients } For the cakes: 2 cups sifted cake flour 1 cup brown sugar 3 eggs (for an eggless version: 6 tsp baking soda plus 4 tbs vinegar) 1 cup sorrel purée (see below) ½ tsp vanilla bean paste 1 tbs fresh grated ginger 1 stick margarine ½ tsp ground nutmeg 1½ tsp ground cinnamon ½ tsp salt Red food colouring (optional, depending on the colour when mixed into batter) For the filling: 16 oz mascarpone ½ cup white sugar 2 tbs fresh grated ginger 1 cup whipped cream { Method } To make the sorrel purée: bring 2 cups of water and 1 cup sugar to the boil, and stir until there’s a light thickened consistency. Add 400 g cleaned sorrel fruit and 1 tbsp grated ginger and lower heat to simmer for 10 minutes. Let cool slightly, and purée with a hand blender To make the ginger mascarpone filling: whisk mascarpone with white sugar and then add grated ginger — the mix will look a bit grainy. Fold in whipped cream. Keep refrigerated. To make the cakes: mix all the dry ingredients together — sifted flour, nutmeg, cinnamon, salt, baking soda. Cream the butter and sugar, add the eggs (or substitute vinegar mixture) and vanilla bean paste (or vanilla extract), then slowly add the dry ingredient mix, a third at a time, and completely blend together. Add the sorrel purée and fold in with a spatula. If the colour is not bright red, you can add a bit of food colouring. Pour into cupcake liners and bake for 30 minutes at 350ºC. When cooled, cut cupcakes in half, layer with additional purée and ginger mascarpone, and top off with whipped cream. 50 WWW.CARIBBEAN-BEAT.COM
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Caribbean Beat — November/December 2018 (#154)

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