Monet'S Mango Surprise: Lemon Pecan Spice Cake Filled With Blueberries And Mango

• Lemon Pecan Cardamom Cake:
• 1/2 cup whole wheat pastry flour, sifted
• 1 1/2 cups AP white flour, sifted
• 2 teaspoons baking powder
• 1/4 teaspoon kosher salt.
• 1/2 cup white sugar
• zest of 2 lemons
• 3 tablespoons freshly ground cardamom
• 1/2 cup white sugar
• 1 teaspoon vanilla
• 1/3 packed light brown sugar
• 2 large eggs, lightly beaten
• 8 ounces ( 2 sticks) of softened unsalted butter
• 1 cup sour cream
• 2/3 cup toasted pecans, roughly ground
• Blueberry and Mango Fillings; Lemon Glaze
• 1 cup fresh blueberries
• 3 tablespoons sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon freshly grated nutmeg
• 1 teaspoon lemon juice.
• 1 cup ripe mangoes**( about 7 ounces gross weight) peeled and cut into 1/2 inch dice, drained
• 2 tablespoons sugar, optional
• 1 cup powdered sugar
• 2 tablespoons lemon juice
• hot water

1. Spray with non stick spray the bottom and insides of a 9" or 10" x 3" H cake pan with removable bottom. Place a parchment round on the bottom; spray.
2. Combine the sifted whole wheat and white flours; sift again.Remove 2 cups and sift in baking powder and salt. (Add leftover flour mix back into white flour.)
3. In a mini processor, grind together 1/2 c. white sugar, zest of 2 lemons, 3 T. freshly ground cardamom, til almost soupy. Transfer from machine to a bowl .
4. Beat 2 sticks of softened unsalted butter in a mixer w/ a paddle until soft and light. Add above sugar mixture, remaining 1/2 cup white sugar, 1 tsp vanilla,1/3 cup packed light brown sugar. Add 2 lg.eggs while beating , just until incorporated. rnAdd 1 c. sour cream and beat til just incorporated.On low speed add the flour mixture and beat just until smooth. Add 2/3 c. roughly ground toasted pecans and mix very briefly.
5. Turn half the mixture into the pan, smooth the top, spoon the blueberry filling on top of it, keeping it 1/2 to 1 inch away from the pan edges.Repeat with a layer of the chopped mango. Turn the other half of the cake batter onto this. Smooth top.
6. Bake about 40-60 min. for the 10" pan; more for the 9", til the top of the cake springs back when pressed lightly with a fingertip. and skewer comes out with no traces of batter . Remove from oven and let the cake stand on a rack for 15 minutes.
7. Run knife around inside pan edge;push up base to remove cake from pan sides. Place on a rack .Spread glaze over cake and let it drip down the sides. Let it cool and set up. Taste improves overnight.
8. In a colander, rinse and dry 1 c. fresh blueberries. In a bowl, combine berries, 3 T. granulated sugar, 1 tsp cinnamon ,1/4 tsp freshly grated nutmeg and 1 tsp lemon juice*. Stir. Let sit.rn(* Before juicing the lemon, finely grate the peel of 2 lemons for the batter . Rasper/micro plane works best. )rnIn another bowl, combine the mangoes and sugar; let sit.
9. While cake bakes, prepare the glaze .rnIn a bowl, combine 1 c. powdered sugar 2 T. lemon juice and just enough hot water til glaze is just thin enough to pour. Set aside.
10. Note**- If you choose to use only blueberries,you can add another 1/2 cup.

lemon pecan cardamom, whole wheat pastry flour, white flour, baking powder, kosher salt, white sugar, freshly ground cardamom, white sugar, vanilla, brown sugar, eggs, butter, sour cream, pecans, mango, fresh blueberries, sugar, cinnamon, freshly grated nutmeg, lemon juice, mangoes, sugar, powdered sugar, lemon juice, water

Taken from food52.com/recipes/17456-monet-s-mango-surprise-lemon-pecan-spice-cake-filled-with-blueberries-and-mango (may not work)