I got this recipe in my inbox today and I think it would be a sin not to share. I LOVE MANGO!
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Ingredients
175g castor sugar For serving 1 mango and 1 passion fruit |
Grease and flour a 22cm ring cake pan.
To make the caramel, put the sugar in a heavy-based saucepan and cook very gently over medium heat – do not stir – until deep golden brown. Pour immediately into the prepared pan.
Arrange the diced mango over the caramel. The fruit must almost cover the base of the pan.
Sift the flour and baking powder and place in a food processor.
Add the butter, sugar, almonds, eggs and vanilla.
Process briefly until smooth and evenly blended – 1-2 minutes.
Spread the cake mixture over the fruit. Bake at 160ºC until the top is golden and the sides of the cake have pulled away from the pan – about |30-40 minutes.
Transfer to a cooling rack and leave to cool for a few minutes, before unmolding.
SERVING SUGGESTIONS:
Decorate top of cake with diced mango and passion fruit. Or you can dust the cake with icing sugar and serve, with crème fraiche, warm or at room temperature.
