Mango Shortcake
Serves 8
If you like mangos, be sure to give this recipe a try! It's also delicious with peaches and nectarines.
Unlike the traditional American "shortcake," in this recipe the fruit is baked into the cake batter rather than piled atop a biscuit or sponge. The cake is light and moist, thanks to the addition of sour cream, which acts as a tenderizing agent.
4-1/2 cups sliced ripe mangos
3/4 cup sugar
1 tablespoon cornstarch
1/2 teaspoon pure almond extract
Grated zest of 1 lime
1 tablespoon fresh lime juice
Cake:
1 cup unbleached all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 large egg
3/4 cup sour cream
1/4 cup melted butter
Position a rack in the middle of the oven and preheat to 350 degrees F.
Butter a 9x9-inch baking pan and neatly arrange the mango slices on the bottom, overlapping slightly.
Combine 3/4 cup sugar, cornstarch, almond extract, zest, and juice in a small bowl. Sprinkle the mixture on top of the fruit.
Sift the flour, 1/2 cup sugar, baking powder, and salt into a bowl.
In a separate bowl, whisk together the egg, sour cream, and melted butter. Pour the liquid ingredients into the dry mix and stir just until combined. Don't over-mix, or your shortcake won't be tender and light.
Drop the batter by spoonfuls onto the fruit.
Bake for 35 to 45 minutes or until the cake is golden brown and the mango juices bubble. Cool on a wire rack and serve warm with whipped cream.
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