It’s green and aromatic, an herb that instantly adds flavor to many Asian dishes. I think most Indian dishes would be incomplete without a garnish of freshly chopped cilantro leaves. However, who would have thought that a bakery in Singapore would go a step further and use it in a cake.
Recently when the photo of the cilantro cake was shared on social media, I couldn’t figure out what the taste would look like.
Speaking to Food by Gulf News, the Singapore-based bakery – Bakersbrew that created this unique flavor said, “Imagine the taste of two layers of cilantro and lemon cake filled with passion fruit curd and coriander crumble. The fresh crunch of cilantro meets the citrus zest of lemon, dancing with the tangy flavor of passion fruit, with an explosion of tangy-sweet combination that is simply divine.
People apparently love it for its fresh scent and crispness. However, Emma Ling, marketing manager for the bakery, said: “There are two camps when it comes to eating cilantro – it’s either that people really love it or they hate it. ” Their cake certainly elicited many mixed responses, both good and bad. Most people plan to introduce it to their friends and some would order it for their enemies. Yes, you read that right. A message on Twitter read: “You can now order cilantro cakes in Singapore for your friends and foes. “
A tasty accident
To celebrate the birthday of their colleague, Eunice, who happens to be a big fan of this herb, the baking team came up with this recipe. Ling said, “He’s someone who likes to throw a whole bunch of cilantro in his pot.” Inspired by her love for cilantro, they decided to use it on her birthday cake. At first they only used the sprigs to decorate her birthday cake and it wasn’t until much later that they used it in the cake mix.
According to Ling, “It was more of an accidental discovery.” Only time and in this case social networks will tell if the cilantro cake is a happy stroke of serendipity.
The photo that went viral had a three-tiered vanilla cake, topped with sprigs of fresh green cilantro. It was the contrast of green on white that looked unique, as did the flavor.
This one-of-a-kind herb cake has gained popularity among cake lovers and pastry lovers in the city on the South Asian island. Ling said: “We have already had a number of orders and some of our customers have already picked up their cakes of this flavor.”
Both old and new customers at this six-year-old bakery came in droves to see what social media was all about. Also, because the bakery has been popular for baking traditional flavors like Ondeh Ondeh, which is a cake made from rice flour, palm sugar, and grated coconut.
How do Internet users react?
“We had a lot of shocked reactions and everyone was really interested in whether this was a real cilantro cake,” Ling said. This is not surprising, because the first time you encounter the image, you will need a second look to make sure you have read it correctly. “When we launched the cake, the cilantro was for cosmetic purposes only and our customers could choose the sponge cake and frosting from over 10 flavors.” It wasn’t until after seeing the overwhelming response that they officially launched the cake and flavor on October 1, 2021.
The bakery wasn’t ready to publish the recipe, but we did some research and found a version that sounded pretty delicious.
Coriander Mousseline Cake Recipe by The Sugar Crumble:
1 bunch of fresh coriander
3 eggs (yolks and whites separated)
50g cake flour (all-purpose flour)
1. Wash and chop 15 g of coriander. Chop the stem and keep only the leafy part.
2. In a blender, add the cilantro, water and coconut milk. Paste blitz.
3. Empty it into a bowl and set it aside.
4. Whisk three egg yolks and add oil.
5. Add the coriander paste to the mixture of beaten egg yolks.
6. In a bowl, combine the flour, salt and baking powder.
7. Add this dry ingredient to the cilantro paste and whisk well.
8. To make the meringue, add the egg yolks, cream of tartar and whisk until it becomes foamy and white in color. Gradually add sugar.
9. Whisk at high speed until crisp peaks form.
10. Add 1/3 of the meringue to the cilantro mixture until incorporated. Gently please.
11. Add the cilantro mixture to the rest of the meringue.
12. Pour the mixture into a 6 inch tubular pan (Bundt pan). Tap firmly several times to release any air bubbles formed.
13. In the oven, bake for 30 minutes at 165C then switch to 150C for 15 minutes.
14. Use a skewer to check if the cake is done, it should come out clean.
15. Take the dish out of the oven, turn it over and let it cool.
16. Once cool, run a knife sideways and remove it onto a cake plate. The spongy cilantro cake is ready to serve.
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