Chef Rhea Sycip of Flour Pot Manila has outdone herself again with this year’s Mother’s Day cake! I’ve only known chef Rhea for a year or so, but I’ve been a fan of her cakes, donuts, and whatever dessert she would create, since she started Flour Pot. Her strawberry donuts and tres leches loaves are who I blame for my thunder thighs.
A Flowery Tea Cake… Literally
This year, chef Rhea has come up with an Earl Grey, Orange, and Chocolate Tea Cake. A small slice goes a long way – it is rich and decadent without being overly sweet and the white chocolate chunks make for an interesting texture. Each cake is decorated with beautiful, fresh flowers, twigs of rosemary, dried oranges, and fresh strawberries.
Something you should probably know about chef Rhea is that she’s a stickler for detail and that includes sourcing only the best local ingredients. This cake is made with free range eggs, organic butter, farm fresh cow’s milk, local and navel oranges, with the pound cake being folded and steeped with Steuart’s Tea Earl Grey tea leaves. Each bite is a comforting, refreshing citrus flavor with the bits of white chocolate pieces from Auro Chocolate in between, finished and filled with Flour Pot’s signature buttercream. The white chocolate would melt in your mouth with a sip of tea. Do you take yours with or without milk?
Order In Time for Mother’s Day
This 9-inch cake is available with the pretty floral arrangement on top (₱3,500) or as a classic, naked cake sans decor (₱2,800). As a special treat, the first 20 orders will also receive a special tea box from Steuart’s Tea. And as luck would have it, this is available starting today! You can call 0916 493 7488 or 0977 643 7477 or shoot them a message on Instagram at @flourpotmanila to place your order.
