SAM meets Gauguin


by New Day Producers

Posted on February 8, 2012 at 12:00 PM

Updated Wednesday, Feb 8 at 2:23 PM

For more information on the exhibit, click here.

Spiced Rum Cake
mascarpone and tropical fruits

This simple and delicious dessert ties together great Northwest ingredients with French and Polynesian flavors

Makes 12 servings

For the dough

2 cups Shepherds Grain all purpose flour
2 tablespoons sugar
1 tablespoon salt
1 ½ tablespoons active dry yeast
3 large eggs
½ cup whole milk
6 tablespoons soft butter

Preheat oven to 350 degrees

Dissolve the yeast in the milk. Sprinkle the sugar on top and set aside until the mixture starts to bubble, approximately 10-15 minutes.

Using the paddle attachment for a stand mixer, mix the flour and salt. Pour the yeast milk mixture over. Mix on a low setting until blended, then add the eggs all at once. Mix until a dough ball is formed and all lumps are gone. Add the softened butter in small pieces and mix dough until shiny and elastic, about 3-5 minutes.

Place dough in a greased bowl and cover with plastic, allowing to rise until doubled about an hour.

Divide the dough into 12 equal pieces, and form into balls. Place balls into greased molds, or a greased muffin pan. Allow to dough balls to rise a second time for 15 minutes. Bake for 10-15 minutes or until golden brown.

Mascarpone Cream:
1 cup fresh mascarpone cheese
1 cup heavy cream
4 tablespoons sugar

Combine all ingredients and whip until medium soft peaks are formed. Set aside

Rum Syrup
1 cup water
1 cup sugar
¼ cup Rogue Dark Rum

Heat together sugar and water on the stove until sugar is dissolved. Remove from heat and add rum. Let cool to room temperature. This can be made a day ahead or kept in the fridge, just make sure you let it warm to room temperature before soaking the cake.

For the Tropical Fruit
Your preference of tropical fruits such as pineapple or mango
1 tablespoon of sugar

Cut the fruits as desired, and dust with sugar. Toss around to make sure it’s well coated, and let stand for 20 minutes to macerate.

To Finish the Dessert
Take the cakes while still warm and submerge them in the rum syrup. Allow them to soak for a few minutes to ensure the cake isn’t dry. Remove the cake when it’s thoroughly saturated and let rest on a wire rack to drain off excess liquid. Serve with mascarpone cream and selection of your favorite fresh fruits or your preference of tropical fruits (pineapple, mango, etc)