Pumpkin-mango cake with cinnamon whipped cream
Base:
- 100 g butter
- 150 g dark chocolate
- 80 g dark muscovado sugar
- 50 g flour
- 2 eggs
- salt
Filling:
- 200 g pumpkin puree
- 1 very ripe mango
- 1 tsp cinnamon
- 1 tbsp light sugar syrup
- 3 sheets of gelatine
- 1 lime, juiced
Topping:
- 2 dl double cream
- 1 tbsp superfine sugar
- 1 tsp cinnamon
First prepare the pumpkin puree. Cut the pumpkin into slices and lay on a baking sheet covered with parchment paper. Bake at 200 degrees Celsius until the pumpkin is soft (about 15-20 minutes). Remove the peel and puree the pumpkin using a hand blender.
Peel and cut the mango. Add to the pumpkin puree and continue blending until a smooth puree forms. Season with cinnamon and sugar syrup and put aside.
Melt butter and chocolate in a saucepan over low heat, while constantly stirring. Allow to cool for a bit. Whisk eggs and sugar, add in chocolate mixture. Sift in the flour and mix until well combined. Pour into a 20cm cake tin lined with parchment paper. Bake at 200 degrees Celsius for 15-20 minutes until the cake is done. Cool completely.
Soak the gelatine sheets in cold water for 5 minutes. Juice the lime and bring to a boil. Wring the gelatine sheets and add into the hot juice. Stir quickly until the gelatine has melted. Combine with the pumpkin-mango puree. Pour the batter onto the base and chill for at least 2 hours.
Before serving whisk sugar and double cream to soft peaks. Add in cinnamon and spread on top of the cake. Decorate with a sprinkle of cinnamon.