For the Fruit:
- 2 large ripe, but firm Haden mangoes
- 1/2 pint fresh blackberries
- 4 tablespoons unsalted butter, cut into pea-size pieces
- 2 tablespoons Amaretto liqueur
- 1/3 cup brown sugar
For the Batter:
- 1 cup all-purpose flour
- 1/2 cup cake flour
- 2 teaspoons baking powder
- 4 ounces unsalted butter
- 2 eggs
- 1 cup sugar
For the Garnish:
- 1 cup heavy whipping cream
- 1 tablespoon superfine or baker’s sugar
- 1/4 teaspoon almond extract
- 1/2 cup sliced almonds, toasted
Preheat oven to 375˚ F and place rack in center of oven.
Peel mangoes and cut along side the pit to remove each side. Slice each side length-wise into 1/8-inch thick slices.
In a 10” solid bottom cake pan or non-stick skillet, melt butter and brown sugar over low heat. Add amaretto and stir to combine. Arrange the mango slices in a fan pattern on top of the butter, sugar and liqueur mixture leaving a 3-inch diameter hole in the center of the pan. Place blackberries in the center hole in the pan.
For the batter, sift the flours and baking powder together in a medium bowl. Melt the butter over medium heat in a saucepan until it turns to the color of amber caramel. Quickly remove from heat and place in a container to cool.
Whisk together the eggs and the sugar in a stainless bowl until fluffy. Using a rubber spatula, alternately mix in the dry ingredients and the amber-colored butter in 3 or 4 additions. Do not over-mix. Pour the mixture over fruit in the cake pan and bake for 50 – 60 minutes or until a toothpick comes out clean. Allow the cake to cool slightly than turn out while still warm.
While cake is baking, whip cream and sugar together until soft peaks form. Add almond extract at last moment. Serve with a dollop of the whipped cream and sprinkle with sliced almonds.
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