Description[]
An exceptionally standard-level dessert is made with real mangoes and enriched with almonds.
Ingredients[]
Cake[]
- ¼ lb. unsalted butter, room temperature
- 1 tsp. almond extract
- 1 tsp. coconut extract
- 1 cup. granulated sugar
- ½ cup. all-purpose flour
- ½ cup. cake flour
- 2 extra-large eggs
- pinch of salt
- ⅓ cup slivered dried mangoes
- 1 mango, peeled and cubed
- ¾ cup slivered or sliced almonds
Streusel Topping[]
- ½ cup flour
- ¼ cup superfine sugar
- ¼ cup brown sugar
- 3 tbsp shredded coconut
- ⅓ cup firm butter
- 1 tsp. almond extract
- pinch of ground cardamom
Directions[]
Cake[]
- Preheat an oven to 375° F.
- Lightly spray a 9-inch round or square cake pan with nonstick cooking spray. Set aside.
- Place butter, almond and coconut extracts, and sugar in a food processor, and pulse until blended.
- Add flour, eggs, and salt, and pulse until mixture is well combined.
- Scoop the batter into the prepared pan.
- Scatter candied mangoes, mango cubes, and almonds over cake batter. Bake 15 minutes.
Streusel Topping[]
- Place flour, sugar, and shredded coconut in a mixing bowl, and stir.
- Cut in butter and, using fingers, work mixture together until it forms small clumps.
- Sprinkle on almond extract and work into mixture.
- Sprinkle streusel topping over cake.
- Bake for 30 to 35 minutes more, or until a toothpick inserted in center comes out clean and streusel has browned.
- Remove from oven and cool before slicing.