Hmong-inspired Fluffy Cake

Ingredients

In this Hmong-inspired version, we infuse the cake with Hmong flavors by incorporating traditional Hmong spices such as lemongrass, ginger, and chili powder. Additionally, we replace the traditional Czech fruit toppings with a variety of fresh tropical fruits commonly used in Hmong cuisine, such as mango, pineapple, and dragon fruit. These adaptations give the cake a unique and vibrant twist, showcasing the fusion of Czech and Hmong culinary traditions. We alse have the original recipe for Litá bublanina, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon baking soda 1/2 teaspoon baking soda
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/2 cup (120ml) vegetable oil 1/2 cup (120ml) vegetable oil
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 2 large eggs 2 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1 stalk lemongrass, finely minced 1 stalk lemongrass, finely minced
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 1/2 teaspoon chili powder (adjust to taste) 1/2 teaspoon chili powder (adjust to taste)
• Assorted fresh tropical fruits (mango, pineapple, dragon fruit) for topping Assorted fresh tropical fruits (mango, pineapple, dragon fruit) for topping

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 14g, 3g
• Carbohydrates (total, sugars): 45g, 25g
• Protein: 4g
• Fiber: 1g
• Salt: 0.3g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and grease a round cake pan.
2. 2.
   In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. 3.
   In a separate bowl, combine the vegetable oil, coconut milk, eggs, vanilla extract, minced lemongrass, grated ginger, and chili powder.
4. 4.
   Gradually pour the wet ingredients into the dry ingredients and mix until just combined.
5. 5.
   Pour the batter into the greased cake pan and smooth the top.
6. 6.
   Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
7. 7.
   Allow the cake to cool completely before removing it from the pan.
8. 8.
   Once cooled, decorate the cake with the assorted fresh tropical fruits.
9. 9.
   Slice and serve.

Treat your ingredients with care...

• Lemongrass — To release its flavor, bruise the lemongrass stalk with the back of a knife before finely mincing it.
• Ginger — Use fresh ginger for the best flavor. Peel the ginger and grate it finely using a microplane or grater.

Tips & Tricks

• For an extra burst of flavor, sprinkle the cake with a pinch of ground cinnamon before baking.
• Experiment with different combinations of tropical fruits for the topping to create your own unique presentation.
• Serve the cake with a dollop of coconut whipped cream for added indulgence.
• If you prefer a spicier cake, increase the amount of chili powder according to your taste preference.
• To make the cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend.

Serving advice

Serve the Hmong-inspired fluffy cake as a delightful dessert or a sweet treat for special occasions. It pairs perfectly with a cup of hot tea or coffee.

Presentation advice

To enhance the visual appeal, arrange the fresh tropical fruits in an artistic pattern on top of the cake. Dust the fruits with a sprinkle of powdered sugar for an elegant finishing touch.