The add-on to Spittoon - Recipes, Photographs and Travel
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.
An interesting cake - enhanced by using the re-hydrated mango slices juice as a sauce.
Ingredients
- 350g self-raising flour
- 125g unsalted butter
- 125g sugar
- 2 organic eggs
- 125ml milk
- 125g dried mango, rehydrated
Instructions
- Mix the flour and sugar together. Rub in the butter until the mix appears like breadcrumbs. Add the eggs and milk and combine. Fold in the chopped, re-hydrated mango. Spoon into a cake tin and bake for 30-40 minutes at 190C/G5.
- The syrup was poured over the top after the cake had cooled, with a few holes made in the surface.
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I think I’m going to try this one, we have a deluge of fresh mangoes from the farm and I’ve put it in several salads already. I think mango cake would be really good!
We in India call the dried mango sheets – aam pappad (Aam means mango and pappad is pappadam). I never thought of using it this way. Will give it a try and post that for the MBP event. Thanks!
Not sure if it is your use of English Sunshinemom (although I expect not given your translation) but these dried mango pieces were not ‘sheets’ but rather slices.
To me a sheet is thin as is a poppadom, so I’m not sure if they are the same thing at all.
Looks great, love the syrup idea! – but sadly you’re telling me something?
What’d it taste like? hehe
Did the mango hold it’s own or was it lost?
It was OK actually Bron; not overly ‘mango’ I admit, but a nice afternoon tea type cake.
Clever, clever! I knew you’d rise to the occasion. Not only a yummy-sounding recipe but also your usual high standard of photographs. Hurrah! I am still sitting with my mystery ingredient waiting for inspiration to strike, but it now appears that I will be in London this weekend so I’m expecting great things to happen!