So, have you guys heard about BAKED by Nau? In case you haven’t yet, it is an online bakery run of course by Nau; and if you have a look at BAKED by Nau’s very pretty feed on Instagram your eyes will thank you and it’s possible that you’ll crave cake.
We caught up with Nau to have a chat about her baking business. We talked about a lot of things including how she got into baking and her unusual flavour combinations, all of this you would find, if you keep on reading. We also spent a good ten minutes discussing eggs. We are going to spare you the details, but let us tell you that we agreed on this: eggs are great.
Lonumedhu: Let’s begin by talking a little bit about your cake flavours. Black pepper in a cake, I think that’s rather unusual. And I saw that you use plums, rose water and cardamom as well. Where do all these come from?
Nau: I studied Culinary Arts at Sunway University, Malaysia, and specialised in patisserie from Le Cordon Bleu, Sydney, Australia. While I was studying, I tried to visit a lot of cafés and restaurants to see what the latest trends were, and also to try out new flavours and incorporate whatever I liked into cakes, whether I was inspired by a drink or another dessert. I am also always looking up recipes both online and in books to see what flavours go well with each other.
Lonumedhu: Usually I see cinnamon in desserts and cakes, but I honestly hadn’t imagined a cake with black pepper.
Nau: I believe vanilla and strawberry compliment each other a lot, and it’s a pretty common flavour, so I wanted to elevate the flavour by adding the black pepper. This cake was actually inspired by a drink I had. I find that people are a bit hesitant to order the Birthday Cake (in case you are wondering, it’s the name of the cake with black pepper on Nau’s menu) because of the black pepper, so I always advice them that it’s actually not that spicy, as the sweetness from the frosting, the cake and the strawberries really does cut off the spiciness of the black peppers.
Nau - Baked by Nau