1/3 cup of dark raisins, seeded or not
1 1/4 cups of all-purpose flour
1 1/2 teaspoons of active dry yeast
1/4 cup of brown sugar
1/4 cup of unsalted butter or margarine, softened
1 large egg, lightly beaten
1/4 cup of milk
1 teaspoon of rosewater extract
3/4 cup of chopped pistachios or almonds
Recheio:
3 to 4 large mango slices, peeled, seeded, and cut into fine strips
1/4 cup of unsalted butter or margarine, softened
1/4 cup of brown sugar
1 1/2 teaspoons of ground cinnamon
Glace:
1/2 cup of rosewater gelato
1/3 cup of dark raisins, seeded or not
1 1/4 cups of all-purpose flour
1 1/2 teaspoons of active dry yeast
1/4 cup of brown sugar
1/4 cup of unsalted butter or margarine, softened
1 large egg, lightly beaten
1/4 cup of milk
1 teaspoon of rosewater extract
3/4 cup of chopped pistachios or almonds
Recheio:
3 to 4 large mango slices, peeled, seeded, and cut into fine strips
1/4 cup of unsalted butter or margarine, softened
1/4 cup of brown sugar
1 1/2 teaspoons of ground cinnamon
Glace:
1/2 cup of rosewater gelato
Preheat the oven to a hot temperature (250°F)
Grease a rectangular baking dish or cake pan, 32 x 22 cm (or round, 30 cm in diameter)
Place the dark raisins in a fine-mesh sieve over a saucepan with boiling water
Cover and let it sit for 3 to 5 minutes
Remove from heat and reserve
In a small bowl, whisk together flour, yeast, and brown sugar
Cut the butter or margarine into small pieces and mix with dry ingredients until well combined
In a separate bowl, whisk together egg, milk, and rosewater extract
Add the wet ingredients to the dry ingredients and stir until just combined
Spread evenly in prepared baking dish, in a thin layer
Dust with raisins and chopped nuts, and reserve
Make the filling: arrange 3 rows of mango slices on top of the cake batter, overlapping slightly
If there is extra space between the rows, add more mango slices in the opposite direction
Melt the butter and brush over the mango slices
Mix brown sugar with cinnamon and sprinkle over the mango slices
Cover the baking dish with aluminum foil
Bake for 35 minutes, removing foil 5 minutes before end of baking time
Prepare the glaze: strain the gelato through a fine-mesh sieve, place in a saucepan, and heat over low
Serve warm or at room temperature
Cut into 8 to 10 slices and serve individually.
