Caramelized mango tatin pie with rice flour & coconut sugar

20 novembre 2015 0 Comments

tatin mango cake coconut sugar rice flour

Here is my second recipe for the « mango session » of the month, with two new ingredients in my kitchen: completer rice flour and coconut sugar. The rice flour is well-known to be one of the most digestible flours, it’s also adapted for gluten intolerant people. In the palate, it gives to the cake a really aerated texture and a subtle and fine taste of rice. The coconut sugar has a very low glycaemia index, and being natural, is widely healthier for our body than the classic sugar. The smell and taste of this natural sugar are quite strong and hard to describe once in the cake.
Just a little advice, avoid as I did to make a caramel with it, at least a dry one without any liquid or butter, unless if you want to add a horrible smell to your kitchen (well, maybe it’s also a matter of talent…).

(for one cake of 18cm of diameter)

120g complete rice flour, 100g + 10g butter, 2 eggs, 90g coconut sugar + 50g sugar, 1/2 big and ripe mango, 1 sachet of baking powder, 1 drizzle of lemon juice, 1 pinch of salt. 

1. To prepare the dough: in a big bowl, stir the rice flour, the baking powder and the salt together. In another bowl, mix 100g melted butter with the coconut sugar until you get a homogeneous texture.

2. Add one tablespoon of the powder mixture, then one egg and stir it well. Repeat until to not having eggs anymore and add the remaining flour.

3. To prepare the caramelized mango: peel and cut in small pieces the half mango. In a small frying pan, add 50g sugar and 10g butter. Let the whole slowly caramelizing, then add the mango pieces and stir. Once caramelized, add a drizzle of lemon juice to stop the caramel cooking.

4. Preheat the oven over 180C. Put a buttered and floured pastry circle (18cm of diameter) on a baking tray covered with some baking paper, then pour the caramelized mango into it and arrange it homogeneously. Top it with the dough. Put the tatin pie in the oven for 30 minutes at 180C. Let it cooling down, take off the pastry circle, then turn over the pie and take off the baking paper from the top of it. You can eat the Tatin pie half hot or cold.

tatin mango cake coconut sugar rice flour

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