Good Mango Mochi Cake

it was easier than I thought it would be

Hello beloved Swamp Dwellers and welcome back to Eat Good Things Thursday <3

We’re dispatching from South Florida today on day one of my cookbook photography trip. When you’re writing a location focused book about a state teeming with culinary, cultural and geographical diversity, you got no choice but to break that thang down into chewable sections. For the next week it’s South Fla., then we swing up to Central Fla as far north as Orlando (my hometown). We’re looking at 3 - 4 photo sessions in all (sweat emoji). Ehh, champagne problems though, right?

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isn’t she lovely?

My goal for 2024 is to grow up and start baking. Once upon a time, I was an annoying chef who spewed nonesense like “ I don’t bake because it’s too exact. Cooking is intuitive and from the sooooooul”. Pathetic. Shameful. The truth is that I wasn’t good at it because I didn’t practice. I’m actually deeply jealous of those who bake so well. I want to be where the people are. I want to see — want to see them dancing. My problem is that in my impatience, I was going for the half court, buzzer beater shot when I should’ve been trying my hand at a zero stakes lay up during warm up.

I’m taking it from the top and working on baking that reiterates the basics: sifting flour, whisking dry ingredients and wet ingredients seperately, bringing eggs and dairy to room temp, the science of sugar, baking powder vs soda, metal and vs glass. Chill tings! No three layer cakes and choux pastry — yet.

That brings us to this mochi butter cake. With equal parts wow factor and technical simplicity, it’s perfect for my debut. Mochi Butter Cake, by nature, is so easy and fun. The mango gives it razzle dazzle and it’s on brand because, you know, Florida.

Enjoy!