Passioné – passionfruit and a blend of cheeses on a sponge and coconut sable base, served with cocoa nibs. The cake was smooth and rich, with no bitchy upstaging drama going on – the passionfruit dominates for the first few seconds in your mouth but eventually cedes to the cheese at the end. We were told to try the cake by itself and separately with the cocoa nibs for contrast, and I quite enjoyed the cocoa nibs, which tasted sticky and slightly burnt. Quite a triumph. 4.3/5
Mad About Sucre
27 Teo Hong Road
Singapore 088334
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