Cooking time1 hour
Preparation time2 hours
Heat the oven to 350°F.
Grease four scant 2/3-cup dariole molds and line the base of each one with a disk of parchment paper.
Put the butter and sugar in a bowl and beat until pale and creamy, then gradually beat in the egg. Fold the flour, ginger, and 3/4 of the pineapple into the batter, then spoon into the dariole molds, smoothing the surface.
Bake in the hot oven about 25 minutes until risen and golden and a skewer inserted in the center comes out clean.
Meanwhile, put the mango flesh in a food processor with the remaining pineapple and blend to make a puree. Strain the mixture to remove any woody bits from the pineapple. Stir in lime juice to taste and set aside.
Let the cakes cool a couple of minutes, then run a knife around the inside of each mold and unmold onto 4 plates.
Spoon the mango sauce over and around the cakes and serve with the cream.
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