CookEat Recipe
Peanut and Mango Orange Cake
Chopped peanuts, mango dice and peeled orange flesh are baked in a shallow cake. The fruits are prepared before mixing, and baking powder is dispersed through the flour before the batter goes into the tin.
Method
Steps
Step 1
Wash the fruit first; quantities refer to prepared edible weights. Use shelled peanuts and chop finely. Peel the mango and remove its stone; cut the flesh into 5 mm dice. Peel the orange, remove white pith and seeds, and chop the flesh finely, keeping its juice.
Step 2
Set the oven to 175°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 60 g butter (softened) with 60 g brown sugar for 2-3 minutes. Gradually beat in 180 g beaten egg, weighed without shell.
Step 4
Fold in 50 g peanuts, 120 g mango, 120 g orange.
Step 5
Combine 220 g all purpose flour, 2 tsp baking powder. Fold into the fruit mixture until no dry flour remains.
Step 6
Spread the batter evenly in the prepared tin. Bake 35-45 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 10 portions. Serve warm from the tin, or lift out only when the bake holds together.
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