A cake inspired by sadness, my need to celebrate mango season plus create a new genre of Shortcake!
Sharing the recipe so that anyone can join in...Misery does indeed love company!
A baked Mango + saffron shortcake
My vision for this was to create a shortcake like texture, but baked with the fruit. It has a biscuit -meets-cake kind of texture, with a bright saffron flavor. The mangoes get gooey on top and like any great shortbread it demands to be served with an ice cream or whipped cream.
Sadness Shortcake - A baked shortcake with Mangoes
350F - Makes a 9” or 10” sized cake
Ingredients
6 Tbsp Unsalted Butter
1 1/2 cups Unbleached all purpose flour
1 1/2 tsp baking powder
3/4 tsp salt
1 cup (scant) granulated sugar
1 large egg
1/4 cup Whole Milk
1/4 cup Heavy Cream
1/2 tsp Saffron
1/2 tsp cardamom, ground
2 tsp Vanilla extract
1/2 tsp Almond Extract
1 to 2 Mangoes *
2 Tbsp Granulated Sugar for sprinkling on top
Method
Pre-heat the oven to 350F. Line a 9” or 10” cake pan with parchment and grease + flour.
Slice mangoes into medium sized wedges, set aside.
Heat milk gently on a stove or in a microwave for 30 seconds, add saffron and steep let milk cool to room temperature.
Cream Butter and sugar (1 cup) together, 2 to 3 minutes.
Add in egg, milk, and heavy cream, mix until combined.
Add vanilla extract and almond extract, mix until combined.
Add dry (flour, cardamom, baking powder, salt) ingredients, mix just until smooth.
Pour in a 9” or 10” cake pan.
Top with mango wedges, press them down gently into the batter. Sprinkle sugar on the parts where the cake batter is visible.
Bake for 40 to 50 minutes.
Serve warm or at room temperature.
* You can use one mango or two, idea is to cover the top of the cake generously with mango wedges.
Highly recommend serving with Ice Cream or Whipped Cream.
Make it and let me know what you think!
Cheers!
Keya
P.S. I love seeing you use my recipes, it makes my day when you post photos of what you made and tag me on Instagram!
