Summer Mango Cake

Recipe: Summer Mango Cake

Ingredients Serves: 1x 24 inch cake
  • 3/4 cupbutter
  • 1/2 cupraw/coconut palm/rapadura sugar or mix
  • 1/2 cup almond meal
  • 1/2 heaped cup white spelt flour
  • 1 teaspoonbaking powder
  • 1/3 cupCoco Quench
  • 3 eggs
  • 1 teaspoonvanilla
  • 1/4 cupchopped almonds/macadamias

For fruit topping:

1/2 cup butter

3/4 cup rapadura or coconut palm sugar

1/4 cup of chopped macadamias

1/4 cup slivered almonds

3-4 mangoes. Cut down the sides of the seed slicing the flesh away from the skin. Use any other bits of flesh you can cut off as well.

Method

Fruit caramel base:

Melt the butter and sugar (the photographed cake uses coconut palm sugar), cool, place at the bottom of an oiled and lined cake tin. If using a sprung tin, make sure the lining is in the centre of the tin.

If you use two sheets of lining paper make sure there is no centre seam because the caramel may drip away!

Cover the caramel with nuts, then arrange mango slices.

To make cake:

Cream butter and sugar until pale, soft and well combined. Add eggs one at a  time, beat between each. Add vanilla and beat.

Add chopped and ground nuts.

Sift in flour and baking powder. Gently fold in.

Fold in Coco Quench. (You can subsitute coconut milk or cream).

Pour batter and spread over fruit and caramel mix.

Bake at around 180 degrees Celcius for one hour or until the skewer comes out clean.

Cool for around 15 minutes, release spring if you need to and flip onto plate. Serve warm or cool.

Store in the fridge, but take out of the fridge to warm to room temperature before eating.

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