Macanudo Café Hampton Court Recipe

Preheat and Prepare Pan

Preheat the oven to 350°F (175°C). Line a 12x4 inch rectangular or jelly-roll pan with parchment paper, leaving a 1–2 inch overhang to help remove the cake. Lightly oil the parchment with the neutral oil.

Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, fine sea salt, and ground cinnamon until evenly combined. Set aside.

Cream Butter and Sugar

In a large bowl, beat the softened unsalted butter with the granulated sugar and light brown sugar until pale and fluffy, about 2–3 minutes with an electric mixer on medium speed. Scrape the bowl as needed.

Add Eggs and Flavor

Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and the fine orange zest until combined.

Combine Batter

With the mixer on low speed, add about one-third of the dry ingredients to the butter mixture, then half the milk, repeating until all are incorporated and the batter is smooth. Do not overmix.

Bake

Spread the batter evenly into the prepared pan, smoothing the top with an offset spatula. Sprinkle the finely chopped toasted pecans evenly over the batter and gently press them in. Bake in the preheated oven for 20–25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.

Cool and Unmold

Allow the cake to cool in the pan for 5–7 minutes. Using the parchment overhang, lift the cake onto a wire rack and let it cool completely (about 30 minutes). If you prefer a more cigar-like shape, once cooled, use a long serrated knife to trim and shape the cake into a 5.75" x 1.25" log or multiple smaller corona-sized logs (approx. 5.75" x 1" diameter).

Prepare Glaze

Place the chopped white chocolate and heavy cream in a heatproof bowl. Warm gently over a double boiler or microwave in 20-second bursts, stirring between bursts, until melted and smooth. Stir in the light honey and, if the glaze is too thick for coating, whisk in up to 0.5 tsp vegetable oil to achieve a thin, even consistency similar to a tobacco-colored Connecticut wrapper sheen.

Coat the Cake Logs

Place the shaped cake logs on a wire rack set over a sheet pan. Spoon or pour the warm glaze over each log, using an offset spatula to smooth and fully enrobe the surface, mimicking the smooth Connecticut wrapper. Allow excess glaze to drip off. Let the glaze set at room temperature for 20–30 minutes or refrigerate briefly (5–10 minutes) to accelerate setting.

Integrate Flavor Ribbons

While the batter is still wet in the pan (just before baking) or after it comes out of the oven while warm, sprinkle the grated piloncillo (or muscovado) sparingly across the top in a few narrow lines, then lightly swirl with a skewer to create subtle 'filler' ribbons. The toasted pecans and orange zest added to the batter will give Dominican nuttiness and bright notes; the piloncillo provides a darker Mexican molasses accent.

Optional Finish

If desired, after glazing and once the glaze is set, lightly dust with powdered sugar in one end-to-center sweep to resemble the mild ash transition of a cigar cap and to add visual contrast.

Brush and Final Touches

Lightly brush the bottom and seam areas with the simple syrup to keep the cake moist and give a subtle sheen. Trim ends for a clean corona appearance. If presenting as a single 5.75" log, plate on a small wooden plank or slate to echo a humidor aesthetic.

Serve

Serve at room temperature alongside a mild brewed coffee or a short espresso to echo the cigar pairing. Each cake log serves approximately 2–3 people when sliced into thin rounds; for multiple small corona-style cakes, serve individually.