Pistacchio Crusted Mango Rose Cake

Thank you for sharing!

Last Updated on November 13, 2019 by Chef Mireille

Mango Rose CakeI may have been born in Brooklyn, NY but I am definitely a child of my ancestry. Give me some curry chicken any day over fried chicken. I want a Caribbean black cake where the fruits have been soaking in rum and brandy for years and browning gives it its characteristic black color, instead of the pale colored fruit cakes I see in stores now. Mango, pineapple and coconut are the fruits that call my name…you can have the apples, pears and peaches.

When I was a child, my Mom gave me peanut butter and coconut sandwiches…not jelly. Sweet cornmeal porridge was for breakfast…not oatmeal and every Sunday was fried King fish for dinner with coo coo, a savory okra and cornmeal porridge.

In this cake, I used all the flavors that I love of my Caribbean heritage, with a little nod to India with the use of rose and pistacchios. In the Caribbean, almonds would be more common but since my great grandfather is from India, I can also claim India as part of that heritage also. You can keep your apple pie. I will prefer this tropical cake any day!

In addition to Aruba, Dominica and Haiti, I also have a direct connection to Barbados as this is where my Mom spent her teenage years and my youngest aunt was born there, she’s the Bajan of the family. There’s a saying in the Caribbean that says “Bajans are more British than the British” and one way this is represented is in the tradition of tea time. Lord, do the Bajan’s love their tea and this is one habit my Mom picked up while living there. My Mom drinks tea at least 5 times a day. Several years ago, we went on a cruise together. I would be all ready to go to bed and she would ask me to accompany her to the dining area to get her tea. She cannot go to sleep without her cup of tea. Being the good daughter, I would accompany her and watch her drink her cup of tea, while I was falling asleep. All I remember thinking was how could one person drink so much tea in one day! Anyway, if you have any tea fanatics in your family, this cake is perfect to accompany their cup of tea.

Pistacchio Crusted Mango Rose Cake

Prep Time: 20 minutes
Cook Time: 1 hour
Yield: 1 loaf cake

Ingredients:

  • 1 1/2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2/3 cup sugar
  • 1/2 cup mango juice
  • 1/2 cup oil
  • 2 eggs
  • 1 teaspoon rosewater
  • 1 cup dessicated coconut
  • 1/4 cup + 1 tablespoon preserved rose, torn by hand if there are large pieces that are stuck together.
  • 1/3 cup shelled pistacchios

Glaze Ingredients:

  • 1/2 cup confectioner’s sugar
  • 2 tablespoons coconut milk

Preheat oven to 350 F. Spray a loaf pan with non stick spray.

In a large bowl, combine flour, baking powder, salt and sugar. Stir to combine.

In a small bowl, combine mango juice, oil, eggs and rosewater. Add to dry ingredients. Mix to combine.

Using a rubber spatula, fold in coconut and 1/4 cup of the rose.

Pour into prepared pan. Bake for 1 hour.

batter -edit

Cool for 15 minutes in pan. Remove from pan and leave to cool completely.

Meanwhile, make the glaze by combining powdered sugar and coconut milk in a small bowl. Whisk until thoroughly combined and smooth.

Chop the pistacchios until finely chopped. Add rose and chop until all is finely chopped.

pistacchios -edit

Pour glaze over cake. Put pistacchio rose topping on top and press into the cake with your hand. Leave for 10 minutes before slicing.

Pistacchio Cake -edit

As we all get ready to ring in the New Year and hope for sweet things in the coming year, enjoy this cake and may you only have sweet tidings in the coming year.

Mango Cake -edit

Happy New Year!

piece -edit

Mango Rose Cake
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Pistacchio Crusted Mango Rose Cake

Prep Time20 mins
Cook Time1 hr
Servings: 1 loaf

Ingredients

  • 1 1/2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2/3 cup sugar
  • 1/2 cup mango juice
  • 1/2 cup oil
  • 2 eggs
  • 1 teaspoon rosewater
  • 1 cup dessicated coconut
  • 1/4 cup + 1 tablespoon preserved rose torn by hand if there are large pieces that are stuck together.
  • 1/3 cup shelled pistacchios
  • Glaze Ingredients:
  • 1/2 cup confectioner's sugar
  • 2 tablespoons coconut milk

Instructions

  • Preheat oven to 350 F. Spray a loaf pan with non stick spray.
  • In a large bowl, combine flour, baking powder, salt and sugar. Stir to combine.
  • In a small bowl, combine mango juice, oil, eggs and rosewater. Add to dry ingredients. Mix to combine.
  • Using a rubber spatula, fold in coconut and 1/4 cup of the rose.
  • Pour into prepared pan. Bake for 1 hour.
  • Cool for 15 minutes in pan. Remove from pan and leave to cool completely.
  • Meanwhile, make the glaze by combining powdered sugar and coconut milk in a small bowl. Whisk until thoroughly combined and smooth.
  • Chop the pistacchios until finely chopped. Add rose and chop until all is finely chopped.
  • Pour glaze over cake. Put pistacchio rose topping on top and press into the cake with your hand. Leave for 10 minutes before slicing.
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I'd love to share them!

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Thank you for sharing!

About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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Comments

  1. Pavani

    What a flavorful, delicious and moist cake you got there Mir. It sounds so exotic with the mango, rose water and pistachios.. Soooo yummy and clicks are lovely.

  2. Sam - Journo and the Joker

    Mmmmm, what delightful flavour combinations! I think I need to explore the tastes of the Caribbean a bit more closely. And I love the sound of peanut butter and coconut sandwiches. Although I do also like peanut butter and honey.

  3. sapana

    OMG that cake looks gorgeous.All the three ingredients mango ,rose and pistachios makes it amazing.Very beautiful clicks .

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