Almond-Mango Curd Cake
A buttery cake with healthy almond and oat flours and a luscious mango curd topping.
Ingredients
For the mango curd
- 250 g ripe mango puree
- 4 egg yolks
- 50 g sugar
- 3 tbsp lemon juice
- 2 tbsps cornflour
- 50 g cold butter cut into cubes
For the cake
- 40 g oat flour or oatmeal
- 80 g oat flour or oatmeal
- 50 g almond flour
- 127 g unsalted butter
- 3 eggs
- 4 tbsps milk
- 100 g + 1 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tbsp toasted almonds sliced
Instructions
To make the mango curd
- Whisk the yolks together with the sugar, lemon juice, cornflour and mango puree in a heatproof bowl over a saucepan of simmering water (double boiler). Continue to whisk or mix with a spatula for about 5 minutes till the eggs are cooked and the mixture thickens to a creamy consistency.
- Take the bowl off the heat and whisk in the butter till fully incorporated. Place a piece of cling film to on the surface of the curd so that it fully covers it; this will prevent a ‘skin’ from forming while it cools.
- Cool the mixture and chill in the fridge for 2-3 hours till it firms up to a custardy texture.
To make the cake
- Preheat your oven to 175℃. Lightly grease a 9-inch springform pan and dust with flour, making sure to remove the excess flour. I line the bottom with a slightly oversized baking parchment before I grease and flour. It helps to transfer the cake to a plate / stand more easily.
- Using a stand mixer or hand mixer, cream the butter and sugar till light and fluffy.
- Sift the whole wheat and oat flours together with the salt and baking powder in a separate bowl. Add it to the butter mixture.
- Beat the eggs separately till foamy. Take care not to overbeat.
- Add the eggs to the butter-sugar mixture, followed by the almond flour and milk
- Transfer the batter to the prepared pan. Dollop spoonfulls of mango curd on the surface of the cake, sprinkle with toasted almond slices, sprinkle with a tbsp of sugar and bake for about 40 minutes. The curd should have baked and set and you should get a clean toothpick when you insert one into the cake.
- Cool the cake for 10 minutes in the pan before removing it and cooling on a wire rack.