Mango Yeast Cake

Ingredients

• 400 g spelt whole‑grain flour (and a little extra for dusting)
• 21 g yeast (0.5 cube)
• 50 g coconut palm sugar
• 150 ml lukewarm milk (3.5% fat)
• 50 g butter
• 2 Eggs
• 0.5 tsp Salt
• 3 mangoes
• 2 tbsp liquid honey

Instructions

1. 1.

   Add flour to a bowl and make a well in the center. Sprinkle yeast and 2 tbsp coconut palm sugar into the well, then stir in the milk. Spread butter around the edge of the flour and cover; let rise in a warm, draft‑free place for about 30 minutes until the surface shows cracks.

2. 2.

   Add eggs, remaining sugar, and salt to the pre‑mix and knead into a smooth, silky dough. If needed, add more flour or milk. Cover and let rise again in a warm, draft‑free spot for another 60 minutes until the dough has doubled in volume.

3. 3.

   Knead the dough once more, roll it out on a lightly floured surface, and place it on a baking sheet lined with parchment paper. Press evenly and form a rim.

4. 4.

   Peel the mangoes, remove the flesh from the pits, and cut into thin strips. Arrange the mango slices fan‑shaped over the dough. Bake in a preheated oven at 180 °C (160 °C fan; gas: level 2–3) for about 45 minutes until golden brown (test with a skewer).

5. 5.

   Remove the cake from the oven and brush it while still hot with honey.