Crust & Crumble Bakers
Crust & Crumble Bakers
Every April, the kitchen changes. The first crates of Alphonso mangoes arrive from the Konkan coast — wrapped in newspaper, packed in straw, fragrant from across the room — and the Alphonso Mango Reserve Cake goes back on the menu for the season.
You can use mango pulp from a tin all year round. We don’t. The pulp tastes flat, the colour is wrong, and the cake never quite sings. So instead of compromising, we wait. Alphonso season runs roughly from late April to mid-June in India, and that’s the only window the Reserve cake exists. Once the season ends, it goes off the menu — until next April.
Soft vanilla sponge, slowly soaked with fresh Alphonso pulp until each layer is heavy and golden. Between the layers: hand-cut mango pieces folded into pillowy whipped cream — you should be able to see the fruit in every slice. Top is finished with more cream and a fan of fresh mango. Nothing else — no syrups, no essences. The mango is the cake.
Our year-round Mango Cream Layer Cake uses good-quality pulp and gives you the same idea, just outside the peak window. It’s our way of meeting halfway — a real cream-and-mango cake, available all year, without pretending it’s the same as the Reserve.
Pre-orders open as soon as the mango deliveries start. We post on Instagram the week the season opens, and the Reserve cake reappears on the Cakes page from late April. Because the fruit window is short and the cake is built fresh, we recommend ordering at least two days ahead — especially through May.
The Reserve cake is never going to be a year-round product. That’s the point of it.
Want us to bake something special just for you?
Order a Custom Cake