Hector's Latest Book Preview!


If you've been wondering what our dear Hector Wong has been up to, here is the exciting answer: from Hector:

i am submitting my second ecookbook to the itunes store, and it will be BUNDT CAKES with everything that is baked on a bundt pan!  cake, ice cream, lasagna, savory, always with twists and reasons.

my ecookbooks will continue to sell for $8.99 and contain a dozen recipes.  a new feature i am exited to include is include what the readers want.  the book will be launched with only a handful of recipes and the rest will be added by the readers requests.  i will add more recipes as my readers place comments on my facebook and instagram sites.  yes, because it is an ebook, the moment i add more pages, you will be able to download the updated book, just like an app update, automatically without paying again.

here is one recipe of one of the most complex cakes, enjoy til "the book" arrives at your itunes store:

"measure in grams, it is faster and foolproof accurate. gram kitchen scales are sold everywhere and are super easy to learn."


Rose's Swedish Pear and Almond Cream Cake is a gravity defying bundt cake
where almond cream and pears sink to the bottom while in the oven and becomes the top when unmolded! This is an elegant form factor of an upside-down cake, with all the fruit enrobed by cake! It is sacrilegious to substitute the classic marriage of almond cream and pears with something else! How about making a macadamia cream and match it with? Answer and sin with me...

Cake pan: a bundt pan of 10 cup capacity, greased with baking spray with flour.


makes 500 g (about 2 cups).  this cake needs 250 g (about 1 cup).

macadamia nuts, unsalted:  130 g (about 1 1/4 cups)
sugar:  150 g (about 3/4 cup)
butter, unsalted:  100 g (about 7 tablespoons)
eggs:  100 g (about 2)
flour, bleached all-purpose:  28 g (about 1/4 cup)
vanilla:  1 tsp

"My favorite macadamia nuts is from Lions Gate Farms. My favorite vanilla is from Hawaiian Vanilla Company."

With a food processor, pulse the macadamia nuts with a third of the sugar, until the consistency of fine paste. Gradually, add and pulse the rest of the ingredients, in order as listed.


bananas, sliced:  100 g (about 1 small)
mangoes, sliced:  100 g (about 1 small)
lemon juice:  2 teaspoons

With a bowl, combine all ingredients.  Set aside, covered.


flour, bleached all-purpose:  200 g (about 2 cups)
sugar:  200 g (about 1 cup)
baking powder:  1/2 teaspoon
baking soda:  1/2 teaspoon
salt:  3/4 teaspoon
butter, unsalted, at room temperature:  170 gr (about 12 tablespoons)
sour cream:  160 g (about 2/3 cup)
eggs:  50 g (about 1)
egg yolks:  37 g (about 2)
vanilla:  1 1/2 teaspoon

With a stand mixer, beat the dry ingredients until uniform, 1 minute at low speed.  Add the butter and half of the sour cream. Beat until incorporated, about 2 minutes at low speed. Add the rest of the ingredients gradually, in order as listed. Beat until smooth, about 2 minutes at medium speed.

Fill the cake pan. Spread the macadamia cream on the surface, forming a ring. .  Lay the mango banana topping on top of the macadamia cream.

Bake at 350˚F, until the cake reaches 190˚F, about 55 minutes.

Notes: Instead of mangoes and bananas, use mangoes only, or any other firm fruit combination of your choice. The macadamia cream is exquisite, but this cakes also works without it. Left over macadamia cream can be cooked on low heat and used as a spread or filling for cookies or bread.

@copyright hector wong and my yellow kitchen.