Chef Rhea Castro-Sycip of Flour Pot has created her version of the foreign dessert with sustainable local produce. Stored in a recycled wooden box, the bundt cake’s vibrant golden crust is proof of the chef ’s use of free-range eggs in the recipe. When the dessert lands in your mouth, it reveals a soft, slightly dense, and moist texture. The rum is not overwhelming but simply imparts a hint of the liquor’s flavor along with a buttery taste. As Castro-Sycip says, you’ll taste the cake first before the rum. After a few bites, that’s when you can expect a warm feeling to travel from your palate to the stomach.
