MY first encounter with Little Allegra, a charming hole-in-the-wall bakery in a quiet residential estate in Ipoh, was through its famous cempedak cake, served at a wedding in Kuala Lumpur.

The cake, with its luscious golden fruit topping, had an unforgettable aroma, moist texture, and rich flavour. Unfortunately, during my recent visit to the café, I couldn’t have another slice, as the cempedak used for the cake – sourced from a farm in Penang and the Cameron Highlands – is only available during a short six-week harvest.