Raspberry, Mango and Almond Pudding Cake
Raspberry, Mango and Almond Pudding Cake
Ingredients
- ¼ cup (60 ml) water
- 6 tbsp (85 g) sugar
- 2 tsp cornstarch
- 2 cups (250 g) fresh or frozen raspberries
- 2 cups (280 g) fresh or frozen mango cubes
- 6 tbsp (90 ml) milk
- 3 tbsp unsalted butter, cubed
- 2/3 cup (100 g) unbleached all-purpose flour
- 1 tsp baking powder
- 1 pinch salt
- 1 egg
- ½ cup (105 g) sugar
- ½ tsp (2.5 ml) vanilla
- ½ cup (55 g) sliced almonds
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C).
- In an 8-inch (20 cm), 8-cup (2 litre) soufflé dish, combine the water, sugar and cornstarch. Add the fruit and mix well. Set aside.
Raspberry, Mango and Almond Pudding Cake