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1
Preheat the oven to 350u00b0F. Grease an 8 x 8 inch square pan and sprinkle with flour. In a saucepan, melt 2 oz of butter. In a bowl, beat the eggs, orange zest, vanilla seeds, cinnamon, fennel seeds and 1/3 cup of sugar with the whisk of a mixer until creamy. Slowly beat in the melted butter.
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2
In a bowl, mix the oil, 1/4 cup of milk and 1 tbsp lemon juice and stir into the egg mixture. Sift in the flour, cocoa and baking powder and carefully fold in. Bake for 25-35 mins, or until a skewer comes out clean. Allow to cool.
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3
To make the sorbet, in a saucepan, boil the rest of the sugar and 1/3 cup of water. Remove from the heat and allow to cool. Stir in the mango puree, chili flakes, 1 tsp powdered sugar and the remaining lemon juice. Spoon into a freezer-proof container, cover with foil and freeze for 2 hours.
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4
Puree half of the raspberries and 1 tbsp powdered sugar. Pass through a sieve and set aside. Mix the tea powder with 1 cup of boiling water and allow to stand for 5 mins. Stir in 1/3 cup of milk and sprinkle over the cake.
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5
Cut the cake into 12-18 squares. In a bowl, mix 2 tbsp of sugar and the brown sugar together and roll the cake squares in it. Melt 1-2 tsp butter in a frying pan and fry the cake pieces for 1 min, turning.
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6
Arrange the cake and sorbet scoops on plates. Drizzle with the raspberry puree and serve with fig wedges, mint and the remaining raspberries.
