Mango Cake
What is life without mangoes? Recently, I wondered why I couldn’t combine mango with my other love – cake. The result? Another delicious version of my beloved mango. This for me is a real summer cake. A light but moist sponge, politely asking to be enjoyed late in the afternoon in the garden with some tea. A heaped spoon of whipped double cream and some fresh mangoes sliced on top is although optional, very much encouraged.
Ingredients
- 170 g Self-raising flour
- 100 g Caster sugar
- 170 g Butter or margarine, softened
- 300 g Alphonso (the best) mango pulp
- 1 tsp Baking powder
- 3 Eggs
- 2 tbsp Vegetable oil
- Double cream & fresh mango for the top, optional
Instructions
- Preheat the oven to 180°C and line a 10" cake tin.
- I like to keep things really simple with my cakes so simply beat the sugar and butter together until light and fluffy, then add all your other ingredients and continue beating until you reach a smooth consistency.
- Add the mixture to your baking tin. For a very easy sugary crust, sprinkle some caster sugar on top of your cake before putting in the oven.
- Bake for 30 minutes or until a skewer comes out clean.
- When cooled, to serve you can leave naked or top with whipped double cream and fresh mangoes.