This cake by chef Pierre Thiam is delicious, wonderfully moist and very easy to make. Fresh mango, mixed into the base and fanned on top of this warmly spiced pumpkin cake, adds a tropical brightness and nice presentation.
The recipe is adapted from Saveur magazine (11'2015).
Ingredients:
2 3/4 cup plain flour
2 tsp cinnamon
2 tsp ginger powder
1 tsp baking soda
1 tsp kosher salt
2 cups sugar (demerara is perfect)
1 cup canned or homemade pumpkin puree
1 cup vegetable oil
1 tsp vanilla extract
1 tsp mango extract (optional)
4 large eggs
2 medium or 3 small mangoes
Method:
Peel the mangoes and slice the 2/3 of them (to be arranged on top), and cut 1/3 into small cubes (to be mixed into the batter).
Preheat oven to 180 C (fan 160 C), grease and line 22 cm baking tin.
In a large bowl, whisk the flour with the cinnamon, ginger, baking soda and salt.
In another bowl, whisk the sugar with the pumpkin, oil, vanilla and mango extracts, and eggs until smooth.
Gently stir the flour mixture into the batter, taking care not to overmix.
Mix the cubes of the mangoes into the batter.
Scrape the batter into the prepared tin and smooth the top.
Fan the mango slices over the top of the cake in a circle.
Bake until a toothpick inserted in the centre of the cake comes out clean, about 2 hours.
Transfer cake to the rack and let it cool completely. Unmold the cake and transfer it to a serving platter.
Serve and enjoy!
Bon Appetit!
