Mango Cake with Marigold and Rose Petals

I was craving something sweet last night. So, I opened the fridge and saw the pouch of mango puree D had picked up at the Mexican market when we unsuccessfully hunted for prickly pears this week. That was it: inspiration! I also had duck eggs and edible flowers. Feel free to substitute for chicken eggs - just use more. Use vanilla extract if you don't have chocolate - or pour in your favorite liqueur! Also, skip the flowers completely if you don't have any. The cake and the glaze, on their own, are divine.

Ingredients

Cake

• 1 1/2 C butter, at room temperature, plus more for greasing the pan
• 3 C flour
• 1 1/2 t baking powder
• 4 duck eggs (or 6 large chicken eggs)
• 1 t organic chocolate extract (use vanilla, if you like)
• 1 C organic granulated sugar
• 1/2 C organic sour cream
• 1/2 C mango pulp

Glaze and Garnish

• 1/2 C mango pulp
• 2 C organic powdered sugar
• edible flowers for garnish (I used rose petals and marigold petals)

Procedure

Preheat the oven to 350 degrees F. Liberally butter your baking dish; I used an 11" round.

Beat butter and sugar together until lightened and fluffy. Add the eggs, one at a time, beating well after each addition. Add in the extract, sour cream, and mango pulp. Then, fold in the flour and baking powder until just moistened. The batter will be thick.

Spoon the batter into the prepared cake pan. Bake until the cake is golden and firm, approximately 45 to 50 minutes. Transfer cake to a wire rack to cool. While the cake cools, make your glaze.

Whisk together the mango pulp and powdered sugar to form a smooth glaze. If you like your glaze more runny, add more pulp - or a splash of water; if you like your glaze thicker, add more sugar.

To serve, plate slices of cake, drizzle them with the glaze, and sprinkle them with petals. Serve immediately.