KITCHEN TABLE

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Mango Coconut Bundt Cake.

 Nicole Rucker, one of LA’s celebrated pastry chefs, offers this enthusiastic ode to baking with seasonal fruit, from summertime peaches to winter citrus. Her recipes convey her passion for fruit, which to her, is as decadent as chocolate. These recipes are from her boo Dappled, published by Avery, $42.

Apricot Almond Polenta Cake.

Mango Coconut Bundt Cake

2 sticks plus 2 tbsp unsalted butter, at room temperature,  plus more for greasing

4½ cups all-purpose flour

2 tsp baking powder

1 tsp baking soda

1 tsp vanilla bean paste or extract

½ tsp kosher salt

2¼ cups sugar

5 large eggs, separated into yolks and whites

1¼ cups full-fat coconut milk, well shaken

2 large ripe mangoes, peeled,  pitted and cut into 1-inch chunks

1 recipe coconut glaze*

Position a rack in the centre of the oven and preheat to 350°F. Butter a 9-inch round bundt cake pan. Sift the flour, baking powder and baking soda into a bowl. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed until glossy and smooth. Add the vanilla, salt and sugar and continue to beat on medium until very pale in colour and fluffy, about 5 mins.

Reduce the speed to low and with the mixer running, add the egg yolks one at a time, mixing thoroughly after every addition. Scrape down the bottom and sides of the bowl.

Incorporate the flour mixture and coconut milk in three additions, alternating between the two and mixing just until no dry bits of flour remain. Remove the paddle and bowl from the mixer and transfer the batter to a large mixing bowl.

Thoroughly wash and dry the electric mixer bowl and add the egg whites. Fit the mixer with the whisk attachment and beat the egg whites on medium speed until soft peaks form. Add the egg whites to the batter in three additions, gently folding each addition, until no streaks of egg whites remain.

Add the mangoes and incorporate them into the batter. Transfer the batter to the prepared pan. Bake the cake until a cake tester inserted into the centre comes out with just a few moist crumbs clinging to it, about 1 hour, rotating the pan halfway through.

Cool the cake completely in its pan. Invert the cake onto a cake plate. Stir the coconut glaze and pour over the cake. Le the glaze settle for 20 mins before cutting.

* Coconut glaze:

1 can (414 ml) full-fat coconut milk

¾ cup sifted confectioners’ sugar

1 tbsp dark rum (optional)

Open the can of coconut milk, being careful not to shake the contents too much. Scoop out the cream of coconut that’s settled at the top of the can. Combine with confectioners’ sugar and whisk until combined. You will have a thick but smooth consistency. Add the rum, if using, or the coconut water, 1 tsp at a time until you have a pourable consistency similar to runny honey.

Apricot Almond Polenta Cake

Unsalted butter, for greasing

1 cup all-purpose flour

1 tsp baking powder

½ tsp baking soda

1 cup almond flour

½ cup fine ground cornmeal

1 tsp kosher salt

3 large eggs

1 cup granulated sugar

1 cup olive oil

6 fresh ripe apricots, pitted and cut into ½-inch slices

Turbinado sugar, for sprinkling

Dappled by Nicole Rucker, Svery, $42.

Position a rack in the centre of the oven and preheat to 350°F. Butter a 9X5 inch loaf pan and line the bottom and long sides with parchment paper, leaving a half-inch overhang.

Sift the lour, baking powder and baking soda into a large mixing bowl. Add the almond flour, cornmeal, and salt and whisk to combine.

In a separate bowl, beat the eggs and granulated sugar vigorously until light-coloured and creamy. Add the oil in one continuous stream and beat until incorporated.

Make a well in the flour mixture and add the wet ingredients. Beat just until combined and no dry bits of flour remain.

Transfer the batter to the prepared pan. Arrange apricot slices on top and sprinkle with coarse sugar. Bake until golden brown on top and a cake tester inserted into the centre comes out with just a few moist crumbs attached, 45 to 50 minutes.

Let the cake cool in its pan for 30 minutes, then remove by lifting the parchment paper and carefully transfer it to a wire cooling rack. Let the cake cool completely before cutting.