- 3/4 cup (1 1/2 sticks) unsalted butter, plus more for pan, at room temperature
- 1 1/4 cups sugar, divided
- 1 1/2 teaspoons grated orange peel
- 2 large eggs, divided
- 1 1/4 cups self-rising flour, divided
- 3/4 cup dried, unsweetened coconut flakes
- 1/4 cup fresh orange juice
- 1 recipe Stewed Mangoes, divided, recipe follows
- 1/2 cup creme fraiche
- 1/2 cup whipped cream
- Fresh sprigs mint, for garnish
- Confectioners' sugar, for garnish
Preheat the oven to 350 degrees F and butter an 8-inch square non-reactive metal baking pan.
In the bowl of an electric mixer, beat the butter until smooth. Add 3/4 cup of the sugar and the orange peel and beat until fluffy. Beat 1 egg into the butter and sugar mixture until well incorporated, followed by 1/2 of the flour. Repeat with the remaining egg and flour. Fold the dried coconut into the cake batter, and pour the batter into the prepared baking pan. Bake the cake until a tester inserted in the center comes out clean, about 25 minutes.
Transfer the pan to a cooling rack over a sheet pan and allow the cake to cool slightly. While the cake is cooling, make the syrup by combining 1/2 cup of the remaining sugar with 1/4 cup of the orange juice in a medium non-reactive bowl. Whisk together until the sugar dissolves. Using a wooden skewer or toothpick, poke holes all over the cake. Pour the orange syrup over the cake in several additions, allowing each addition to be absorbed before adding another.
Serve the cake warm or allow the cake to cool completely before serving. The cake may be made 1 day in advance and kept at room temperature, covered with plastic wrap, until ready to serve.
To serve, slice the cake into 8 equal portions. Carefully remove the cake from the pan using an offset spatula - the cake will be fragile. Place a slice of the cake on a dessert plate and spoon about 1/3 cup of the stewed mangoes over the cake. In a small bowl, combine the creme fraiche and the whipped cream, and fold until blended. Top each serving of cake with a dollop of the creme fraiche and whipped cream blend. Garnish with a sprig of mint and dust with confectioners' sugar.
1 tablespoon butter
1 tablespoon minced ginger
1/2 cup fresh squeezed orange juice
3 cups ripe but firm mangoes, diced
1/4 cup granulated sugar, plus a bit more if the mangoes are not quite ripe
1 tablespoon freshly chopped mint leaves
Set a 2-quart saucepan over medium-high heat and add the butter. Once melted, add the ginger and saute until fragrant, about 30 seconds. Add the orange juice and continue to cook until the liquid boils and the juice is reduced by 1/2, about 2 to 3 minutes. Add the mangoes and the sugar to the pan and cook for 6 to 8 minutes. Fold the mint into the pan and remove from the heat. Allow to cool completely before serving.
Yield: 2 Cups