Recipes

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.

Contrary to popular belief, the mangosteen is not a cross between a mango and a, um, steen.

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.

Mangosteen Butter Cake

Serves: 4 people
Active time: 1 hr
Total time: 1 hr 30 mins
Difficulty: Easy
Special tools: 8-inch cake tin

Caramel

2 tbsp. butter
½ cup white sugar

Cake

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

In a pan over low heat, melt 2 tbsp. of butter.
Once melted, add the sugar and slowly stir until sugar is dissolved and the syrup turns a light golden brown.
Remove from heat and set aside.
In a pot set over medium-low heat, add the butter.
Cook the butter until browned and nutty, about 5 minutes, taking care not to burn it.
Remove the butter from the heat and place in a large bowl.
Let butter cool, just until it is no longer hot but is still liquid.
Preheat oven to 350F.
Butter and sugar an 8-inch cake tin.
Set aside.
Take the bowl with the cooled brown butter and add in sugar.
Cream the butter and sugar together, about 3-5 minutes.
Add in eggs, one at a time, until well combined.
Add in the salt, and mix with a spatula until fully incorporated.
Add flour and baking powder.
Fold in the dry ingredients into the wet with a spatula, taking care not to overmix.
Take the prepared cake tin and pour in the prepared caramel.
Place the mangosteen pieces down on the base over the caramel, followed by the cake mixture.
Place cake in the oven and bake 25-30 minutes, or until a cake tester/toothpick comes out clean.
Remove cake from oven and allow to cool slightly before turning out onto a cake stand.
Serve with a dusting of powdered sugar and cream if desired.