Do you ever plan to make a new recipe and then discover that your kids have eaten the key ingredients? This happens to me a lot lately, my hungry teenagers raid the pantry and suddenly I am left to improvise a whole new dish. So when I discovered that the peaches, raspberries and hazelnuts that I had been planning to make into a cake were gone, I felt pretty resourceful in creating a mango-blueberry almond cake instead. This cake was also devoured by the hungry teenagers…but I managed to get a quick picture before it was all gone. My new cake creation was quite delicious, but I still want to try the raspberry recipe someday, it is by Yotam Ottolenghi and looks fabulous.
2 large mangoes, peeled and cut into cubes
2 cups blueberries
320 gr. sugar
125 gr. almond flour (ground almonds)
200 gr. butter (softened)
125 gr. flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt (skip if the butter is salted)
Pre-heat the oven to 170˚C.
Toss the mangoes, blueberries and 1 tablespoon of sugar together and set aside.
Line the bottom of a 24 cm. spring-form cake tin with parchment paper. Oil the sides with sunflower or other cooking oil.
Blend the remaining sugar with the butter and then add the eggs and almond flour, flour, and baking powder until smooth.
Pour the batter into the cake tin and spread the fruit evenly over the top.
Bake for 75 minutes.
Remove from oven and cool slightly before opening the spring form pan.
Serve warm, ideally with a small dollop of whipped cream.
photo: Happiness is tea, cake, and a good book. Eva teaware available at our online shop.