Mango Cake
Let’s celebrate the start of my favorite season of the year – the mango season – with the recipe for this delicious mango cake.
When driving around the island these days, I see beautiful mango trees full of sweet, juicy mangoes, and lot’s of them. But I also see too many mangoes that have already fallen off, simply rotting away in the streets. So please, let’s make sure we won’t let any more go to waste. Let’s cook with them, freeze them, give them to your neighbors, or me.
I’ll be sharing a few of my mango recipes in the coming weeks to get you inspired, starting with this recipe for a delicious mango cake. Make a few, share them with your neighbors or whoever you think needs a piece of cake. Or sell them and make some money. Stay healthy, stay creative!
If you like mangoes as much as I do, you may also want to try my recipe for Mango Yoghurt Popsicles and Mango Jam. Or find more recipes in my Caribbean cookbook Island Vibes the Joy of Caribbean Cooking.
Mango Cake
Serves 8
1½ cup (125g) almond flour
½ cup (50g) all-purpose flour
½ cup (125g) sugar
½ cup (125g) unsalted butter
½ teaspoon lime zest
1 teaspoon vanilla extract
pinch of salt
2 eggs
1 tablespoon lime juice
2½ cups (400g) fresh mango, peeled and thinly sliced
¼ cup (30g) icing sugar
Extra equipment: 7-inch (18cm) springform pan, bottom lined with parchment paper and greased.
Put the flours, sugar, butter, zest, vanilla, and salt in the bowl of a food processor and blend for 1 minute, until the mixture resembles fine sand. Add the eggs and lime juice and blend briefly until combined into an almond cream. Refrigerate for 30 minutes or until ready to use.
Preheat the oven to 350ºF (175ºC). Fill the springform pan two-thirds full with the almond cream. Arrange the mango slices on top of the cream in a nice pattern until the top of the cake is covered with mango. Bake in the middle of the oven for 35 to 40 minutes, or until browned and cooked through. Let cool completely in the pan before serving.
Serve at room temperature dusted with icing sugar.
