Mango Sponge

Every now and again I like to experiment with cake, specifically with cake both my sister and I can eat because we love cake, but can’t eat cow dairy, lemon juice, paprika, and a few more things. You’d be surprised at how many tins and packets contains these things, and in rebellion against annoying mass-produced stuff we play around and see what we can come up with that tastes half-decent.

Two Tahitian Women with Mango Blossoms by Gauguin. I decided to be somewhat sophisticated... for once.
Two Tahitian Women with Mango Blossoms by Gauguin. I decided to be somewhat sophisticated… for once.

A nice, new revelation of sweetness was wonderfully: Mango Cake. This isn’t something to sweet, or too exotic, it was almost like we took one of those beautiful vanilla (and I mean real vanilla pods) cakes and switched that sweetness for the golden goodness that is mango. It even converted my father who has looked as if he will physically be sick when tasting mango in the past. For a summer treat it is well worth a tiny bit of effort.

Ingredients

8oz self-raising flour
5.5oz soy (dairy-free) spread – you could use goats butter or similar products here if you’d rather.
5.5oz caster sugar
3 eggs
1 tsp baking powder
1 fresh mango (peeled and cut roughly into small soft pieces)

First I’m going to show you what is one of the best videos ever for mango prep. I have often been annoyed by videos making things look simple when actually there is something secret or magic trickery.. or so I suspect. This video on the other hand gave a clear and easy way to deal with mangos – something I have struggled with in the past:

Once you’ve done that, cut up the mango into rough pieces, not too big and squash them a little so your batter doesn’t turn out too lumpy.

Add the flour, sugar, and baking powder into a bowl until combined.

Then make a well in the centre, add the spread, eggs and mango and stir it all together until well combined. Make sure none of the mango pieces are left too big, squashing them through the mixture tends to work well as long as the fruit was ripe enough to start with.

Put in a greased/lined cake tin (or one of those fancy rubbery things that I love) and bake for about 20 mins at 180C, or until lightly brown on top and cooked through.

Now you have to decide if you want gooey, warm cake with cream cheese frosting (see other recipes provided – you can tell it’s our favourite at the minute), or whether you can hold off and serve it cool with yoghurt.

We didn’t wait long… in fact not even long enough for a photograph.

Enjoy!

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