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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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Combining the perfume of mango with the acidity of lime, this flavorful cake would be the happy ending to any summer gatherings. A sweet white wine would be the perfect accompaniment. Recipe from Spice magazine. Ingredients:
2 large mangoes, ripe but not too soft |
175 g unsalted butter, softened |
2 limes, finely grated zest of |
175 g caster sugar |
3 eggs |
125 g self-raising flour |
1 teaspoon baking powder |
45 g ground almonds |
1 tablespoon freshly squeezed lime juice |
1/4 cup freshly squeezed lime juice |
1/4 cup caster sugar |
Directions:
1. Slice the peeled mangoes into strips and arrange attractively on the base of a heavily buttered 24-26 cm springform tin.
2. Beat the butter, lime zest and sugar until creamy.
3. Add the eggs one at a time, beating well after each addition.
4. Sift the flour and the baking powder and fold into the mixture alternating with the ground almonds and the lime juice. Spread mixture over the mangoes.
5. Bake cake in a 160C oven for 60 minutes until skewer comes out clean when inserted. Leave to sit for 10 minutes then invert onto a serving plate.
6. FOR THE SYRUP: melt the sugar in the lime juice. Simmer for 2 minutes and then drizzle over the cake.
7. Serve with thick cream, sorbet, or ice-cream.
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