Sunday Magazine Recipe: Mango, Coconut and Black Sesame Cakes

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The flavours in this recipe are inspired by a heavenly sago pudding I had on a recent trip to Malaysia. There is nothing more summery and tropical tasting than mango paired with coconut, and with the inclusion of black sesame seeds, these little cakes are lifted to a whole other level of sophistication. If you can't find black ones, white sesame seeds will work just as well. 

Mango, Coconut and Black Sesame Cakes

Makes 9 large individual cakes, or 12 smaller cupcakes

150g butter, softened
150g coconut sugar
1 tsp vanilla extract
3 organic eggs
100g spelt flour
50g ground almonds
50g desiccated coconut
3 tbsp black sesame seeds, plus extra for sprinkling
2 tsp baking powder
½ cup unsweetened coconut yoghurt, plus extra for serving
2 ripe mangos, peeled and cut into cubes 

To decorate
50ml liquid honey for drizzling
2 tbsp black sesame seeds

Preheat oven to 180C. Place cupcake papers in 12 holes of a regular cupcake tray, or larger greaseproof muffin liners in 9 holes of a larger muffin tray as I have done for this recipe (or just grease them really well).

In the bowl of an electric mixer, beat butter, sugar and vanilla together until pale, light and fluffy. Mix in eggs one at a time, scraping down the sides of the bowl as needed. Gradually add flour, ground almonds, coconut, sesame seeds and baking powder. Fold through the coconut yoghurt. Stop your mixer once everything is just combined – be careful not to overmix. 

Divide the batter between the 9 (or 12) cupcake holes. Place 4-5 mango cubes into each one, pressing them down lightly into the mixture with the back of a spoon.

Bake for 20-30 minutes depending on the size of your cakes, or until they are golden in colour, springy to the touch and a skewer inserted comes out clean.

Allow to cool for 10 minutes before turning out onto a cooling rack.

Drizzle each with some liquid honey and decorate with a scattering of black sesame seeds. Serve warm or at room temperature with a generous dollop of coconut yoghurt. 

Store in a cool, dry place in an airtight container for up to 3 days.

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RecipesJordan Rondel