RED – Red velvet
W Café – QR250/QR35/QR18
W Hotel, West Bay – open Sat-Thurs 6am-11pm, Fri 8am-11pm (4453 5135).
It doesn’t get redder than red velvet. Popularised in the movie Steel Magnolias by an outrageous red velvet groom’s cake in the shape of an armadillo, this American classic has become a global standard for weddings, Valentine’s, Christmas and other red-themed celebrations. The cake is typically partnered with cream cheese frosting, an accent of white for the rust-hued chocolate sponge. The W Café presents this much-loved combination in three variations – red velvet cake, red velvet slice and red velvet cupcake – all luscious to the last crumb.
ORANGE – Macaron infiniment mandarine
Pierre Hermé – QR12.50
Lagoona Mall, West Bay Lagoon – open Sat-Thurs 10am-10pm, Fri 2pm-10pm (4493 6376).
Perfection is the only worthy descriptor of a Pierre Hermé macaron. Incredibly smooth, lustrous shells, ruffled feet distinguished by a crumbly moistness, and fillings so luxuriously exquisite they’ve founded a culinary empire. Perfect for the spring season is the mandarin macaron. Tinted in an orange the shade of ripe persimmons, the macaron’s flavour is playful and zesty… subtle at first then lingering on the palate. It’s a bite of summer and sunshine, so refreshing and pleasurable that a single encounter is guaranteed to be the first of many to come.
YELLOW – Lemon cheesecake
The Anvil Rooms – QR45
Tornado Tower, West Bay – open daily noon-3pm, dinner 5:30pm-10pm, Fri-Sat 7pm-11pm (4499 0685).
Yellow never looked this good on a plate. The lemon-infused cheesecake is pale in hue but bright with a citrusy zing. Lemon curd and shimmering jelly elevate the domestic dessert into a showpiece, the flavours and textures complementing each other and providing balance to the buttery biscuit base. And since cake is infinitely better à la Mode, The Anvil Rooms lemon cheesecake also comes with a quenelle of yoghurt sorbet. The final burst of yellow is a wafer-thin slice of candied lemon, part edible garnish and part crowning glory.
GREEN – Green apple gel, sorbet & lime mascarpone cream
Al Dana – QR40
Sharq Village & Spa, Ras Abu Abboud – open Mon-Sat 6:30pm-11pm, closed Sunday (4425 6666).
An ode to green… the dessert leaps out of the pages of fantasy fiction, the genius of both artist and chef. On first impression, the serving plate appears a pond, replete with chartreuse sand of crumbled pistachio pastry and fern-coloured rock torn from a pistachio sponge cake. Through the translucent jade waters of apple jelly is a layer of lime mascarpone cream; the cheese binds the dessert together and softens the tang of the sorbet – green apple, naturally. Lush and imaginative, this is nature captured into spoonfuls of delectable treats.
BLUE – Blueberry cupcake
Café Murano – QR15
Marsa Malaz Kempinski, The Pearl – open daily 8am-10pm (4035 5011).
Blue is not the most prevalent of colours appearing naturally in our food. And even when it does, it’s usually a muted tone of blue. The elfin blueberry best embodies this. The ripe fruit appears more of a deep purple and turns vibrant magenta when cooked. For presentation sake, some blueberry desserts are given a boost of colouring, as seen in the blueberry cupcake from Café Murano. A yellow sponge holds a liquid blueberry filling in the centre, while, above, buttercream is tinted sky blue then topped with fresh blueberries.
VIOLET – Coconut black rice pudding
Nusantao, – QR45
Four Seasons Hotel Doha, West Bay – open daily noon-3pm, 7pm-midnight (4494 8888).
As if to reaffirm the debate surrounding colours, black rice is also called purple rice. In this case, it’s perhaps acknowledgment that the glutinous grains become a dark shade of mulberry with heat. A popular ingredient in Southeast Asian desserts, black rice is most commonly cooked with coconut milk into a pudding. Nusantao serves a lightened version of this creamy porridge, adding flakes of jackfruit and a log of coconut shortbread for a truly contemporary take on an age-old staple.