When my sister was graduating with her undergraduate degree in English last May, I had to show up to the ceremony with a little treat for her to eat afterwards.
This tart is incredibly easy to put together and is flavorful yet light. I first saw it on Zen Can Cook, thinking it was odd that a recipe so simple would be on his site. Then I knew it was destiny when fellow DC food-blogger Olga of Mango & Tomato re-created it with some crystallized ginger. How could you go wrong with mango and ginger?
My sister & I in Philadelphia
All bundled up, ready to be enjoyed
I was a bit lazy, which yielded a more “rustic” result. I used pre-chopped mango from the store instead of slicing my own, which made the tart a bit more clunky and testy when slicing. But the end result was still scrumptious and looked perfect for the occasion in my Panibois Baking Molds wrapped with ribbon and cute graduating owls.
For this month’s Secret Recipe Club, I was paired up with K&K Test Kitchen. One of my favorite things about the site is the design since the colors are so well coordinated and it is appealing to the eye. I am a web designer by day, so thats one of the first things I noticed.
This was another month where it was hard to choose just what recipe to make. I changed up my tactic this time and asked my fiancé to pick a recipe after I whittled it down to Healthy Spinach Dip, Artichoke Dip, Pistachio Marmalade Cake, or Cashew Chicken. Even though he picked spinach dip, I ended up making the cake. Next time I swear I’ll let him really choose!
I figured this would be a great opportunity to use some of my various jams in the refrigerator, as well as my cute gingham mini bundt cake liners from World Market. I did adapt this recipe to use what I had on hand, and it turned out no worse for it.
I had a lovely Japanese Quince jam gifted to me by my friend Stephanie that was just itching to be used in this. I have a problem when I get things that tast good. I actually don’t eat them. They’re so precious to me I always save them for later, but then they end up getting thrown away! I wasn’t going to let that happen to this jam, so I whipped 2 mini cakes up and sent her one as part of a care package.
You can substitute the cider for any juice (orange juice is the original). I also substituted the cornmeal with almond meal, and replaced the orange marmalade with quince jam. I also mixed the pistachios with some chai sugar I picked up at Mitsuwa on a recent trip to New York to echo the cardamom in the mix.
The texture of the cake was a bit crumbly and the bottom was a little overdone (the middle wouldn’t cook all the way). I don’t think this is due to the substitutions since this same issue was noted on K&K Test Kitchen. In the future, I would recommend bumping the cooking temperature to 325 so that none of it overcooks.
Since the cake itself that was not adjacent to the topping was a bit bland, I would definitely add more jam next time so that the flavor is more pronounced.
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