Mango Cake Recipe
This mango dessert is my way of raging against the dying of the (sun)light. Fall is here, but at least it can be summer on our dessert plates!
While I was in Paris, I had quite a few delicious clafoutis. This dessert is inspired by those treats. I caramelized a ripe mango, diced it and covered it with a clafoutis-like batter. A short time in the oven, et voilà! The spongy, sweet dessert was a fabulous feast. It's best eaten warm with a hot cup of tea. It’s also a great alternative to French toast for a lovely Sunday brunch.
Yields: 2 servings1 whole egg
½ cup granulated sugar, to taste
2 tablespoons lemon honey tea jam (see tips)
1 teaspoon lemon juice, freshly squeezed
1½ tablespoons unsalted butter, melted
2½ tablespoons whole milk
¼ cup all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
¾ cup fresh mango, diced
Preheat the oven to 350°F.
For the mango: In a small non-stick pan, melt 2 teaspoons of butter. Add the diced mango (without the juice; reserve it in a bowl). Toss well. Add 1-2 tablespoons granulated sugar (depending on the natural sweetness of the fruit) and toss until the mango pieces are nicely coated. Finish with the reserved juice and ½ teaspoon lemon juice. Allow to cool completely.
Making the cake batter:
Beat the egg in a mixing bowl with 6 tablespoons granulated sugar until the texture is thicker. Add ½ tablespoon lemon honey tea jam. Stir well. Add milk, flour, ½ tablespoon melted butter, baking soda, and salt in this order. Mix until well combined and smooth.
Grease 2 individual square pans with the remaining butter. I used 4-inch ceramic pie molds.
Place the mango into the molds. Pour the cake batter to cover the mango.
Bake for 15 minutes at 350°F until the top becomes golden. The texture of the cake should be very soft, spongy and moist.
Remove from the oven. Cool the cake for about 15 minutes. Gently loosen the cake using a knife.
Warm the remaining lemon honey tea jam. Using a skewer or a toothpick, poke little holes into the cake and pour the lemon honey tea jam over the cake (I used a strainer to discard any solids), making sure the glaze fills every nook and cranny. Let stand for 10 minutes. Unmold the mango cake.
Enjoy with an unsweetened hot cup of tea.
You could flavor the mango cake with orange blossom water or add chopped dried fruit to the cake batter.
You could replace the mango with any fruit you have on hand.
Sifting the dry ingredients helps to get rid of lumps of flour and also to aerate the mixture when liquid is added. It's very important for all of your baking so you get a moist result.
For an adult version, you could dilute a tablespoon of rum in the glaze prior to pouring over the baked cake.
I buy Hanasia brand lemon honey tea jam at the Korean market. If you don't have any, you can replace with any flavored honey, jelly or jam you like.
Little reminder on how to peel a mango: This is the method I use when peeling a mango so as not to get the pulp all mashed and mushy. Using a sharp knife, trim the end. Stand it up on end and peel one side while holding the fruit with the other end. Delicately slice off the first half from the top to bottom around the pit. Transfer the lobe to a cutting board and dice it. Flip the fruit and repeat the same procedure on the other side. Do not apply any pressure to the flesh with your fingers to prevent the fruit from bruising and juicing too much; that way the pulp won't be mashed up or damaged.Published By: on October 4, 2013.