Gluten Free Mango, Lentil and Meringue Soft Cake

Method

1. Preheat your oven to 150°C.
2. Soak the lentils for at least 30 minutes in cold water. Drain, replace with fresh cold water, and bring to a boil. Boil for 10 minutes until the lentils are soft, then drain and let cool.
3. Melt the butter in a pan. Wash the lemon and grate the zest.
4. In a bowl, mix the lentils, sugar, vanilla, and lemon zest.
5. Add the melted butter, corn flour, and egg yolks, then blitz the mixture using a blender. In a separate clean bowl, whisk the cake egg whites until stiff peaks form, then slowly and carefully fold them into the lentil mixture.
6. Scoop the cake mixture into your baking tin. Place the mango sauce in a piping bag and inject it right into the middle of the batter. Bake for about 20 minutes (leave in a bit longer if needed), then turn the oven up to 200°C.
7. Squeeze the lemon juice and pour it over the cake as soon as it comes out of the oven, then let it cool completely.
8. To make the coulis: Cook 100g of raspberries with 100g of sugar and a bit of water. Sieve to remove the seeds and let it cool.
9. To make the meringue: Whisk the remaining egg white until stiff peaks form, then slowly add the sugar followed by the corn flour. Transfer the meringue to a piping bag fitted with a star nozzle.
10. Flip the cooled cake so the mango core is on top, and pipe the meringue over it. Place back into the 200°C oven for about 4 minutes until the meringue takes on some color, checking closely so it doesn’t burn.
11. Take out of the oven and serve warm with the raspberry coulis, remaining fresh raspberries, and sprigs of mint.