By MOOK Scenic Spots Family Editorial Team, compiled and reported
Seven years ago, Micro Warm Hill used the local starfruit from Bagua Mountain to launch a sun-baked pineapple cake delicacy; in 2016, leveraging the 50-year baking expertise of Master Lan Sha Zhong, and using local ingredients, they launched their second Taiwan-characteristic “Honey Sweet Cake.” Starting August 1, it will be available at Taipei, Nantou, and Kaohsiung stores, offered in “Original” and “Old Plum” flavors, allowing customers to savor the rustic deliciousness of aged cakes.
Micro Warm Hill has launched a featured product, the “Honey Sweet Cake,” available in “Original” and “Old Plum” flavors. (Image source / Micro Warm Hill)
Master Lan Sha Zhong, one of the four founders of Micro Warm Hill, went to Japan for further studies in his youth. For him, making honey cakes is a skill he knows well and also a sweet cake memory for Taiwanese people born in the 1940s and 1950s. The Honey Sweet Cake is simple yet not plain, replacing traditional refined sugar with sugarcane extract technology to preserve the original sugarcane essence from Yujing, Tainan.
The essential essence of honey cakes replaces traditional refined sugar, restoring the most fundamental sugarcane flavor. (Image source / Micro Warm Hill)
In response to the upgrade in ingredients, Master Lan Sha Zhong redeveloped the cake’s production process and ingredient ratios, breaking away from the traditional Japanese honey cake ratio of 5:3, adjusting the egg proportion to 6:4 yolk to white, adding Japanese flour, using no fats or artificial additives. The Honey Sweet Cake, baked three times, features evenly distributed air pockets, exuding the natural sweetness of sugarcane and honey, with a chewy and solid texture.
The honeycomb-shaped Honey Sweet Cake showcases a simple and happy taste. (Image source / Micro Warm Hill)
The Old Plum flavor of the Honey Sweet Cake uses green plums naturally farmed by indigenous people in Xiaolin Village, Kaohsiung, combined with an exclusive pickling formula and aged in oak barrels with Balsamic vinegar, then matured in cellars. The resulting old plum sauce is rich and aromatic, offering a layered taste that transitions subtly from slight sourness to sweetness.
【INFO】
Taipei Minsheng Branch
Business Hours: 10:00–20:00
Address: No. 1, Lane 4, Alley 36, Section 5, Minsheng East Road, Taipei City
Nantou Sanhe Courtyard Branch
Business Hours: 9:00–19:00
Address: No. 2, Lane 1100, Fengshan Li, Bagua Road, Nantou City, Nantou County
Kaohsiung Bo Er Branch
Business Hours: 10:00–20:00
Address: Bo Er Art Zone, Dayi Warehouse Cluster #C11-1 (No. 2-6, Dayi Street, Yancheng District, Kaohsiung City)
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