A: Welcome to Food Delight, the show where we explore stories behind the food, and the people who make it. We’re A and B.
B: Today’s guest is HuongThao, a food blogger, food stylist, and the author of two beautiful books: The Red Strawberry Garden and Wandering Bread. Her love for home baking has grown into something much more: a quiet commitment to making food that’s natural, nourishing, and deeply personal.
 HuongThao, a food blogger, food stylist, and the author of two beautiful books: The Red Strawberry Garden and Wandering Bread (Photo: Huong Thao) |
A: Thao now works in her small home kitchen in Ho Chi Minh City, focusing on simple recipes made with care. Among her creations, a golden, fragrant pineapple cake has captured the hearts of many.
“Pineapple cake is the signature dish in my kitchen, and also my bestseller. What makes it special is that it’s entirely handcrafted from natural ingredients, no preservatives and no artificial flavors. I made a decision early on: if I don't fully understand or trust an ingredient, I simply won’t use it. Even if that means the result is a little less ‘perfect’ by commercial standards, it's worth it to protect the health of the people who eat it," said HuongThao.
A: Thao says the approach of choosing safety and simplicity over artificial perfection runs through every step of her baking process.
 Among Thao's creations, a golden, fragrant pineapple cake has captured the hearts of many. (Photo: Huong Thao) |
B: And it all begins with the filling. To make the pineapple jam, she uses fresh pineapples, which are not too green, not overripe, just perfectly balanced.
Thao said: "For sweetness and texture, I use malt made from sticky rice from Quang Ngai. It’s a natural alternative to the processed syrups. Getting the pineapple jam just right is the hardest part. It can’t be too wet, or the cake will spoil quickly. But if it’s too dry, it loses that soft, chewy bite. It took me years of trial and error, and I still make adjustments based on customer feedback. To me, making good cakes is not just about knowledge, it’s about experience and listening."
A: Once the pineapple has thickened into a jam, which is golden, and fragrant, it’s time to move on to the dough.
B: The dough is just as thoughtfully made. It’s rich but not heavy, soft but strong enough to hold the filling. And, once again, it relies on natural ingredients.
Thao elaborates: "I use high-quality butter and cheese, and I rely on egg yolks as a natural emulsifier instead of chemical stabilizers. That’s what gives the pastry its soft texture and gentle richness. The key is to mix the dough just enough. Overmixing makes it tough and hard to shape. Baking isn’t hard. You mix the dough, wrap the filling, shape it, and bake. But each step needs care. The pineapple jam takes the most time. That’s where you need real patience, and where the soul of the cake lies."
A:The result is a soft, fragrant cake with a natural tang and aroma that come only from fresh fruit and butter.
B: Thao says home bakers can even use an air fryer, as long as the dough is chilled, the shape is even, and the jam is properly cooked.
 The result is a soft, fragrant cake with a natural tang and aroma that come only from fresh fruit and butter. (Photo: Huong Thao) |
A: You can enjoy it anytime, with morning coffee, or afternoon tea when catching up with friends. And yes, it makes a beautiful, thoughtful gift.
B: If this episode has inspired you to try baking at home, we’d love to hear how it goes! Send us your photos, your stories, or just let us know how it turned out. Because good food is even better when it’s shared.
A: Thanks for joining us on Food Delight. We’ll see you next time, with more stories told through food.