Last week I made this dessert-with-a-tropical-twist for a group of friends (at a patio dinner party seen here) and it was very well received, so I thought I’d share it here with you.
While it is strawberry season in these parts right now and I could have made regular Strawberry Shortcake, we were already using those in something else we made for this same meal (Berry Delicious Sangria), so I didn’t want to repeat ingredients. Plus, I thought something with the flavour of the tropics would compliment the fact that this was being served outdoors on a beautiful summer’s afternoon.
So I went with the same idea of having fruit, cream and cake together, but shook things up a bit by using two tropical fruits that I love, mango and pineapple. I also added a bit more tropical flavour to the cake by adding in some orange zest.
I prepared the fruit the evening before by cutting it into tiny cubes and adding a quick and easy syrup of sweetened water, with a pinch of salt. Soaking it overnight gave the fruit time to release some of its juices, resulting in a tasty sauce to drizzle over the dessert. I also baked the cake the evening before so our dessert was all taken care of in advance, making this a good choice for when you’re making dinner for a group. All I had to do when it was time to serve it was cut up the cake, add a scoop of vanilla ice-cream (lightly sweetened whipped cream would work, too) and spoon some fruit and a bit of sauce over each serving.
The Orange Cake would also be delicious with a creamy chocolate frosting for those who love an orange and chocolate combination.
Thanks for checking out my recipe and happy weekend to you.