The celebrated annual ubi harvest from Dauis in Bohol always marks the start of the year for Flour Pot Manila. It's a tradition that takes on a special and much deeper relevance in light of the recent devastation caused by Typhoon Odette. Now you can enjoy a slice and lend a helping hand to the local ubi farming community...
Chef Rhea Castro Sycip of Flour Pot Manila kicks off another new year with their specialty Ubi Kinampay Cake made from the finest grade local harvest of the famed root crop straight from Dauis in Bohol. This year, local farmers sent 38 kilos of purple gold that survived the storm to the bakery keeping the annual tradition alive. For Chefs Rhea and JayJay Sycip of The Fatted Calf, the Ubi Kinampay Cake becomes a resilient symbol of hope sharing part of the proceeds with the local ubi farmers of Dauis (for more on The Fatted Calf, see my previous post, Serendipitous Journeys: Feast and Celebrate at The Fatted Calf Farmhouse Kitchen). Ready for a slice? Then, read on...
Flour Pot Manila by Chef Rhea Castro-Sycip remains top-of-mind when it comes to decadent cake creations, and there's nothing quite like receiving a box to start the new year (for more on Flour Pot Manila, see my earlier post Indulgence Comes Humming Your Way with The Hummingbird Cake by Flour Pot Manila). And starting January 9, their Ubi Kinampay Cake will be available for orders.
The long hours in the kitchen mixing the prized ubi to a thick and creamy consistency is just one of many tedious steps in creating the lavish Ubi Kinampay Cake by Flour Pot Manila. Cooked until soft, the ubi is then transformed to a silky smooth whipped cream icing for the filling and top layer of the stacked and decadent cake. Just like the inspiring story of Flour Pot Manila and The Fatted Calf, there's a whole lot of love behind each Ubi Kinampay Cake.
Fresh strawberries, blueberries, walnuts, candied orange peels and thin banana crisps complete the Ubi Kinampay Cake. The vibrant purple hue of the whipped cream icing and the layered cake teases the eyes before the palate...
...making this one of the most anticipated creations from the ovens of Flour Pot Manila. Known for its nutty sweet richness and fragrant aroma, Chef Rhea Castro Sycip weaves her own magic to the local ubi from Dauis for a creation that highlights the distinct notes of the prized root crop.
A slice reveals the unique colors of Bohol's famous ubi...
...draping the palate with unique flavors and textural contrasts with each bite. Not too sweet yet the pronounced nutty notes of the local ubi brings both depth and a rounded finish to a very special cake made in that familiar Flour Pot Manila style. And now you can indulge in a slice while helping the local ubi farmers of Bohol. Flour Pot Manila will share part of the proceeds to Bohol's ubi farming communities devastated by the recent typhoon.
This year, the annual tradition becomes even more special. More than just a cake, the beautifully stacked and layered Ubi Kinampay Cake by Flour Pot Manila becomes a lavish representation of hope and resiliency in these trying times. So go ahead and have a slice. And lend a helping hand to local farming communities. Now that's the way to start a new year. Hit the link below for your order...
For more on Flour Pot Manila, visit their FB Page at https://www.facebook.com/flourpotmanila/ for orders and updates.
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