Mango and Almond Cake

Prepare the dough: In a processor, combine flour, butter, and salt

Process until well mixed

Add the cold butter, pulse 6-7 times to mix

Add the beaten egg and process for 3 seconds

If the mixture does not form a ball, add water and pulse once more

Place the dough on a floured surface and shape into a disk

Wrap and refrigerate for 30 minutes, or until cool

On a floured surface, roll out the dough to a 29 cm diameter circle

Place in a 27 cm diameter baking dish with a 2.5 cm border

Poke the dough with a fork and freeze for 20 minutes

While the dough is freezing, preheat the oven to 150°C (low)

Line the dough with parchment paper and fill with raw kidney beans

Bake for 15 minutes, then remove the beans and return to the oven for another 20 minutes

Let the cake cool, but do not turn off the oven

Prepare the filling: Peel and pit the mangoes, then puree in a blender or food processor

Strain the mixture through a fine-mesh sieve to remove excess liquid

Beat the eggs until light and fluffy, then gradually add flour, salt, and sugar

Continue beating for another 3 minutes, or until the mixture is thick and smooth

Add the mango puree, ground almonds, raisins, cinnamon, and rosewater or jam

Spread the cooled cake with the filling, leaving a 1 inch border around the edges

Bake at 180°C (moderate) for an additional 25 minutes, or until the filling is set and the edges are lightly browned

If desired, serve warm.