- 2 tbsp. butter
- ½ cup white sugar
- 1 cup butter, room temperature
- 1 cup sugar
- 4 eggs
- 1 ½ cups all-purpose flour
- ½ tsp. baking powder
- 1 tsp. salt
- 5-6 pcs. mangosteen, cut in large pieces
The mangosteen arguably doesn’t get the attention it deserves. It’s mind-boggling, because the tropical fruit absolutely lives up to its distinction as “The Queen of Fruits.” (It was named so after Queen Victoria named it her favorite fruit.) The soft, white flesh is sweet tangy. Plus, it’s known for a whole bunch of health benefits. Well, we’re sick of it being put aside, so we’re making it the star of this cake recipe.
To truly highlight the flavors of the mangosteen, we used a butter cake base. It’s subtlety makes it a great canvass for the flavorful fruit. That said, a member of the team describes the batter to have a sort of egg-y taste; but we think that adds a sort of nostalgic home-y Pinoy feel to it. The caramel proves to be an ideal complement as it brings out the mangosteen’s tartness. It goes without saying—make sure each bite has at least one fruit for maximum enjoyment.
P.S. Since mangosteen is out of season now, you can replace it with another beloved local fruit: kamias.