Less a dessert, more a cake for a civilised spot of afternoon tea – but welcome to a simple mango cake a soft, delicate sponge spiked with pieces of mango.
Before meeting up with Jeanne at Vivat Bacchus I suggested the the fun idea of a secret ‘ingredient’ exchange between the two of us. Always up for a challenge Jeanne agreed; my surprise was a pack of Roeman Dried Mango pieces. “South Africa’s finest”, she exclaimed.
About half the 250g pack went into this cake, many I have nibbled but have saved some for my proper Waiter entry. for, although this is a perfectly suitable entry, another idea to use the remaining Mangos will soon appear. The dried fruit were re-hydrated in water for an hour or so then chopped into small pieces before being stirred into the cake mix. The juices were reduced, I added a little vanilla sugar and a splash of lemon juice, to make a sauce which was poured over the cake once cooked. It added plenty.
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