Flourless Mango Cake
on Friday, 02 June 2017.
Posted in French Friday, Provence
A very quick and easy cake to make. For this recipe I used frozen mango cheeks and frozen bananas with great success. Because this cake is so beautifully moist, I think it’s perfectly suited as an afternoon tea cake or desert with cream (or yoghurt) and topped with diced fresh mango.
Ingredients
Ingredients
- 400 gr diced mango (you could also use banana in the mixture). I used 100 gr banana and the remainder, mango).
- 1/2 cup coconut sugar or brown sugar
- 3 eggs
- 1 tsp vanilla bean paste or essence
- 1/4 cup macadamia or coconut oil (I used coconut oil)
- 250 gr almond meal
- 2 tsp baking powder
- A handful of chopped macadamia nuts if you wish.
Method
Method
- Preheat oven to 180 degrees.
- Line base and grease the sides of an 18cm cake tin or large ring tin, then dust lightly with cornflour. Because it is a moist cake, I found that the cake collapsed a bit in the middle of the round 18cm cake tin. The ring tin worked better for me.
- Place the diced mango, banana, sugar, eggs, vanilla and coconut oil into food processor and pulse till well mixed. Then add the almond meal and baking powder and pulse again till mixture is smooth .If you use macadamia nuts, put them in at this stage.
- Pour the mixture into prepared cake tin and bake in the centre of the oven for about 40 minutes.
- Remove from oven and allow to cool in tin for about 10 minutes.
- Dust the cake with icing sugar and serve with mango slices and cream (or yoghurt) if using as a desert. It is still a delightful cake to have without the extra trimmings.
