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Almond-Mango Curd Cake / www.quichentell.com

Almond-Mango Curd Cake

A buttery cake with healthy almond and oat flours and a luscious mango curd topping.
Prep Time 40 mins
Cook Time 40 mins
Total Time 1 hr 20 mins
Servings 6


For the mango curd

  • 250 g ripe mango puree
  • 4 egg yolks
  • 50 g sugar
  • 3 tbsp lemon juice
  • 2 tbsps cornflour
  • 50 g cold butter cut into cubes

For the cake

  • 40 g oat flour or oatmeal
  • 80 g whole wheat flour
  • 50 g almond flour
  • 127 g unsalted butter
  • 3 eggs
  • 4 tbsps milk
  • 100 g + 1 tbsp sugar
  • 1 tsp baking powder
  • ½ tsp salt
  • 2 tbsp toasted almonds sliced


To make the mango curd

  • Whisk the yolks together with the sugar, lemon juice, cornflour and mango puree in a heatproof bowl over a saucepan of simmering water (double boiler). Continue to whisk or mix with a spatula for about 5 minutes till the eggs are cooked and the mixture thickens to a creamy consistency.
  • Take the bowl off the heat and whisk in the butter till fully incorporated. Place a piece of cling film to on the surface of the curd so that it fully covers it; this will prevent a ‘skin’ from forming while it cools.
  • Cool the mixture and chill in the fridge for 2-3 hours till it firms up to a custardy texture.

To make the cake

  • Preheat your oven to 175℃. Lightly grease a 9-inch springform pan and dust with flour, making sure to remove the excess flour. I line the bottom with a slightly oversized baking parchment before I grease and flour. It helps to transfer the cake to a plate / stand more easily.
  • Using a stand mixer or hand mixer, cream the butter and sugar till light and fluffy.
  • Sift the whole wheat and oat flours together with the salt and baking powder in a separate bowl. Add it to the butter mixture.
  • Beat the eggs separately till foamy. Take care not to overbeat.
  • Add the eggs to the butter-sugar mixture, followed by the almond flour and milk
  • Transfer the batter to the prepared pan. Dollop spoonfulls of mango curd on the surface of the cake, sprinkle with toasted almond slices, sprinkle with a tbsp of sugar and bake for about 40 minutes. The curd should have baked and set and you should get a clean toothpick when you insert one into the cake.
  • Cool the cake for 10 minutes in the pan before removing it and cooling on a wire rack.