My mind always gravitates to dessert and one of the desserts I have long wanted to play around with has been the Lobongo Latika, a dessert I was introduced to by Aniruddha’s parents.
Back in 2000, they had a Bengali vendor who used to prepare sweets at his house and sell them door-to-door to his Bengali patrons. He would arrive with a large aluminium tiffin carrier and would usually bring 3-4 varieties. One of these was the Lobongo Latika, a deep fried sweet made from khoya or mawa (milk solids) placed in the middle of a rolled-out circle of dough, which is then wrapped around the mawa like an envelope, held in place with a clove and deep fried. And wait….it’s then dipped in sugar syrup!
In Indian desserts we use a lot of spices like nutmeg, mace, cardamom and sometimes cinnamon. But cloves were either to be used in savoury preparations or tucked into your mouth at the first sign of a toothache. Till I tasted the Lobongo Latika, I had never had a dessert with a predominant taste of cloves. And what a taste combination that deep fried dough, soft and heavy mawa and cloves produced – absolutely delicious!
Re-creating the Lobongo Latika is not difficult, but it is a calorie overload. So I decided to borrow its flavours and adapt another calorie heavy, but not as lethal, a dessert – the almond frangipane tart. The combination of the tart and the soft almond frangipane filling was reminiscent of the Lobongo Latika, but of course would need a good dose of cloves and some mawa to bring it closer to the taste. To cut the heaviness I decided to pair it with some fresh orange ice-cream. For some reason cloves and oranges work well in my head.
The resulting tart was really delicious – to be fair it is not a Lobongo Latika, as Aniruddha was quick to point out 😀 But the flavours are definitely present. Even managed to serve it to some friends as a trial and it got very good feedback. A couple of more tweaks and it’s on to the BHDC menu soon….
Lobongo Frangipane Tart
Clove and Almond Filling
- 85g caster sugar
- 90g ground almonds
- 30 g mawa/khoya (In Singapore, frozen mawa is available at Mustafa)
- 80g butter
- 2-3 tsps freshly roasted and ground clove powder (roasting and grinding it fresh makes a ton of difference to the flavour)
- 1 egg
- 1 tbsp plain flour
- 100g flour
- 60g butter
- 20g icing sugar
- 1/2 tsp clove powder
- 1 tsp orange zest
- 1 egg yolk
- 1-2 tsp ice cold water
- Put the flour for the pastry, with the butter, sugar, clove powder and orange zest in a bowl and combine gently with your fingers till the mixture looks crumbly. Add the egg yolk and cold water and bring together to form a dough. Form the dough into the shape that best fits the size and shape of your tart tin, as this will make it easier to roll out. (I used a 9 x 3.5 inch tin). Cover with cling wrap and chill for 20-30 mins
- Remove the pastry dough and on a well floured surface roll it out to the size and shape of your tart tin. I typically put the dough between two floured, baking sheets as this makes it easier to roll and avoid sticking, given the heat in Singapore. Line your tart tin and put it back into the refrigerator to chill for 10-15 mins
- Pre-heat the oven to 180°C, Gas Mark 3. Place the sugar and almonds in a food processor and process for 2 mins until finely ground. Add butter and process till combined. Add egg and process again. Finally add the flour and clove powder and process for under a minute to combine.
- Remove the tart tin with the lined pastry and pour the almond frangipane filling into it. Place this into the oven – I usually place it in the lower 1/3rd rather than the middle of the oven as mine tends to heat rather quickly on the top. Bake for 25-30 mins and insert a toothpick to check if the frangipane filling is done.
- Remove from oven and let it cool down before removing the tart from the tin. Cut into slices and serve with orange ice-cream or even just plain vanilla ice-cream, garnished with orange zest