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Mango Cake with Lime Syrup
Children will like this cake as it has a sweet syrup over it, and it is very moist and delicious with a whole mango cut up inside it.
: 20 minutes
: 25 minutes
: 8 servings
1 large, ripe mango
10 g butter, melted
2 tbsp coconut sugar or brown sugar
75 g sugar
75 g cornflour
1 tbsp custard powder
½ tsp cream of tartar
Bit of bicarb of soda
For the lime syrup
80 ml water
165 g sugar
80 ml lime juice
2 tsp lime zest, finely grated
The syrup could be made a day ahead by stirring the water, sugar and juice in a small saucepan over a medium heat without boiling, until the sugar dissolves.
Bring to the boil and, without stirring, boil for about 7 minutes or until the syrup thickens slightly - note that it goes thicker as it cools.
Allow to cool for about 10 minutes, and then add the rind.
For the cake
Preheat the oven to about 185°/165° fan forced. Grease or line a 22 cm cake pan.
Pour butter over the base of the pan and spread the brown sugar evenly over the butter.
Top with the mango slices.
Beat the eggs and sugar with an electric mixer for about 5 minutes, or until thickened and creamy.
Sift the dry ingredients onto some baking paper.
Put this into the egg mixture.
Pour this mixture into the pan, over the mango slices.
Bake for about 25 minutes.
Meanwhile, make the syrup.
Put the cake onto a wire rack over a tray and pour half of the lime syrup over the hot cake.
Serve remaining syrup with the cake though I found that there was enough syrup using half.
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