Mixing Mangoes, Marzipan and Litchis

The season for litchis is so brief--just June through July--that most people know the canned fruits better than the fresh ones. And mangoes are now so readily available in refrigerated jars--as well as fresh in some markets--that they too are becoming a staple fruit all through the year.

And so you can eat this tropical cake in the middle of winter. It’s enhanced by crumbled almond paste, which adds both flavor and texture. Since the paste contains fat, we’ve used only a small amount, adding a touch of almond extract to enhance the cake’s nutty taste. We’ve also added a bit of corn syrup, which makes the cake especially moist.

At serving time, add some sliced mangoes to the sweet litchi glaze. This not only makes the cake taste wonderful but also adds a splash of tropical color.

LITCHI MARZIPAN CAKE 1 (1-pound) can litchis 1 3/4 cups flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1 1/2 cups plus 1 to 2 tablespoons sugar 1/4 teaspoon salt 4 ounces almond paste 2 teaspoons almond extract 1/4 cup corn syrup 4 egg whites 1 tablespoon cornstarch 1 cup fresh or bottled mango slices, diced, if desired

Lightly butter and flour non-stick medium bundt pan. Drain litchis, reserving juice. Dice half of litchis and reserve remaining whole pieces for topping. Measure 3/4 cup of litchi juice and reserve remaining for topping.

Sift together flour, baking powder, baking soda, 1 cup sugar and salt into large mixer bowl. Crumble almond paste and add to flour mixture. Beat on low speed until blended. Beat in 3/4 cup litchi juice, diced litchis, 1 1/2 teaspoons almond extract and corn syrup until blended.

In another mixer bowl, beat egg whites until frothy. Gradually add 1/2 cup sugar, beating until soft, smooth peaks form. Fold 1/2 of whites into batter until smooth and blended. Fold in remaining whites just to blend. Turn into prepared pan.

Bake at 350 degrees 30 minutes or until wood pick inserted in center comes out clean. Let cool in pan 5 minutes. Loosen from pan and turn onto rack to cool completely, or serve warm.

Add enough water to reserved litchi juice to make 1 1/3 cups. Combine remaining 1 to 2 tablespoons sugar and cornstarch in small saucepan. Whisk in litchi juice. Heat over medium heat until thickened, about 5 minutes. Stir in remaining 1/2 teaspoon almond extract and reserved whole litchis and mango pieces. Cool. Serve as topping with cake. Makes 12 servings.

Each serving contains about: 261 calories; 138 mg sodium; 0 cholesterol; 3 grams fat; 57 grams carbohydrates; 4 grams protein; 0.36 gram fiber.