CookEat Recipe
Mango and Chocolate Oat Cake
Diced mango and chopped chocolate are folded into a cardamom oat cake with vanilla. The oats rest in the fruit-and-egg mixture, and the shallow bake cools in its tin before ten portions are cut.
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. Chop the chocolate into small pieces, about 5 mm across.
Step 2
Use 80 g dry quick-cooking rolled oats; whole grains and steel-cut oats need a different method.
Step 3
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 4
Cream 150 g butter (softened) with 120 g brown sugar for 2-3 minutes. Gradually beat in 150 g beaten egg, weighed without shell. Mix in 1 tsp vanilla. Use vanilla extract.
Step 5
Fold in 180 g mango, 80 g chocolate, 80 g quick-cooking rolled oats. Let the oats absorb moisture for 10 minutes.
Step 6
Combine 1.5 tsp cardamom, 180 g all purpose flour. Use the spices ground. Fold into the fruit mixture until no dry flour remains.
Step 7
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 8
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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