Raymond Blanc's Macadamia and Mango Kougelhopf Cake

    2 hours 30 min

    Michelin starred French chef Raymond Blanc has very kindly donated a 'tree cake' for our campaign. Raymond belives that "The tree, since the beginning of time, has meant food and shelter. TREE AID's Christmas Cake Bake is a wonderful way to remind us all of this, and to ensure that villages in Africa can share in the bounty afforded by trees."


    Somerset, England, UK
    6 people made this

    Serves: 6 

    • 25g (1 oz) butter
    • 50g (2 oz) plain flour
    • 200g (8 oz) dried mango
    • 150g (6 oz) macadamia nuts
    • 5 tbspns dark rum
    • 3 tbspns water
    • 1 orange
    • 230ml (8 fl oz) milk
    • 500g (20 oz) plain flour
    • 100g (4 oz) caster sugar
    • 1 tbspn dried yeast
    • 4 medium eggs
    • 6 pinches salt
    • 250g (9 oz) unsalted butter
    • Kirsch
    • icing sugar

    Prep:2hr  ›  Cook:25min  ›  Extra time:5min  ›  Ready in:2hr30min 

    1. Preheat the oven to 180°C/ 350 °F or Gas Mark 4.
    2. Melt 25g (10z) butter and brush the inside of a 23cm /9” x 10cm /4” Kouglehopf mould with a light coating of this and dust with plain flour. Shake to remove any excess and put to one side.
    3. Chop the dried mango and macadamia nuts.
    4. Heat the dark rum and water in a saucepan to just under a simmer. DO NOT BOIL. Put to one side and soak the chopped mango in this.
    5. Grate the zest of the orange.
    6. Put the milk in a small saucepan and warm (20°C/68°F).
    7. In a large bowl add the plain flour, caster sugar and dried yeast. Mix together and make a well in the centre.
    8. Add the warm milk, orange zest and eggs and mix well.
    9. Add the salt and mix in the unsalted butter a third at a time.
    10. Finally, mix in the soaked mango and chopped nuts and fill the mould 2/3rds of the way up.
    11. Cover with a tea towel for 1 ½ hours until the mixture reaches ¾ of the way up the mould.
    12. Cook in the preheated oven for 25 mins. Insert a skewer into the middle of the cake. If it comes out clean, de-mould and place back in the oven for 10 minutes to colour the outside.
    13. Remove from the oven and leave to cool on a pastry rack.
    14. Sprinkle with a little Kirsch and dust with icing sugar.
    15. Raymond's Tip: Two loaf tins (26cm/10" by 9cm/ 3.5") will work instead of a Kougelhopf mould.
    16. Our Tip: A good cake to start with- while this is proving you can prepare other cakes.


    © Tree Aid, 2008

    Tree Aid

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