CookEat Recipe
Mango and Pistachio Cocoa Cake
Mango dice and pistachios sit in a rich cocoa batter containing liquid cream. The cake is baked gently as a shallow layer, then rested so the warm centre can hold together when served.
Method
Steps
Step 1
Wash the fruit first; quantities refer to prepared edible weights. Peel the mango and remove its stone; cut the flesh into 5 mm dice. Use shelled pistachios and chop finely.
Step 2
Set the oven to 170°C, conventional heat. Line the base and sides of a 20 cm square metal cake tin, at least 5 cm deep, with baking parchment.
Step 3
Cream 90 g butter (softened) with 150 g brown sugar for 2-3 minutes. Gradually beat in 120 g beaten egg, weighed without shell. Mix in 180 ml cream. Measure the cream liquid, unwhipped.
Step 4
Fold in 120 g mango, 50 g pistachios.
Step 5
Combine 35 g cocoa, 100 g all purpose flour. Sift out cocoa lumps. Fold into the fruit mixture until no dry flour remains.
Step 6
Spread the batter evenly in the prepared tin. Bake 40-50 minutes. Bake until set throughout, with no raw batter on a skewer; the centre must also reach at least 74°C. Cover with foil if the surface darkens first.
Step 7
Rest in the tin for 30 minutes before cutting into 8 portions. Serve warm from the tin, or lift out only when the bake holds together.
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