Spicy (?) mango cake fusion style

Spicy mango cake with a good cup of coffee

A spicy cake? Something I would have never thought of. But well, one time’s always the first time. And the result surprised me for real. As my wife is a real cake lover, I was making this cake to honor her roots (spicy, mango) and to satisfy her hunger for a week end cake. After searching and browsing, I came over two cake recipes that I kind of modified and combines into this cake (so let’s call it a fusion cake). This cake was not only a successful trial, I will definitely make it again. Does it also sound a bit suspicious to you that a cake should be sweet and spicy altogether? Well honestly, I was like you. But give it a try and honestly, you will be surprised by this one.

Ingredients:

• 125 g wheat flour
• 125 g rye flour
• 2 tea spoon baking powder
• 1 teaspoon of clove powder
• 1 pinch of salt
• 200 g sugar
• 3 eggs
• 115 g soft butter
• 2 Mango(s), peeled and without seed
• 75 g walnuts
• 35 g coconut
• 125 ml of dark rum
• 3 table spoon of brown sugar

Preparation:

Add some butter to a saucepan and heat it up. Add brown sugar to the hot butter and melt the brown sugar until it’s molten and caramelized, add the one peeled mango and let the mango get soft until its soft and the flesh falls apart. Now, add the rum, cook it in the mixture, and then carefully flambé off the rum until the flame goes out by itself. Now let the mix simmer on a small flame and reduce the liquid in the mango mix, then switch off when the mix reached a gooey consistency.

In a bowl, beat the eggs and the sugar until they are creamy and the sugar dissolved in the liquid, and then add the soft butter and the mango mix. Now slowly add the flour, salt, baking powder and clove powder to the liquid and constantly stir so there will be no clumps developing. Now when you got a nice, creamy and fluffy consistency of the dove, add the nuts, the mango and the coconut flakes to the mix and stir it carefully in.

Pour everything in a buttered cake form and bake it at 175 degrees Celsius for 50 – 60 minutes. If you want to find out if the cake is well baked, poke with a toothpick in the middle of the cake. If the pick comes out dry and nothing sticking to it, the cake is most likely well baked through.