Magical afternoon spent outdoors breathing in the fab winter air! A sweet and tea was the icing on the cake (literally). I’m easily pleased!
You will be eternally gratefully that I brought this simple and delicious recipe into your life. Just kidding but it is a really really handy one especially if you have leftover fruit. I’ve used up mangoes here but apples, kiwis, pears any thing you can purée really can be substituted in. This isn’t a sponge cake so don’t panic when it looks a little different.
It’s a very moist cake and quite rich too. Mmm..
1 and 1/2 cups mango purée
1 and 1/2 cups of plain flour
2 tsp baking powder
3/4 cup coconut sugar
1/2 cup of veg oil
Pinch of salt
Splash of vanilla extract
Blitz mango pulp in a blender. I had enough in 2!
Add to bowl along with oil and vanilla
Combine all dry ingredients
and slowly whisk into wet mix.
Pour into cake mould
Into the oven at 180c for 35 to 45 min.
Every oven is a little different so use your skewer to judge when it’s ready.
I made up a quick lime glaze.
Half juice of lime
Splash of water
Tbls or so of coconut sugar
Heat in a pan until the sugar dissolves.
Pour over the top of the cake
I finished with lime zest and served up with custard.
Had plans to make some custard but got lazy and used alpros carton-yum!