Mango and Lime Cake

Sainsburys sells tinned mango for 41p.  Who could resist?  I made a cake with:

• A tin of mango (250g drained)
• 2 eggs
• 125g butter
• 125g sugar
• 125g self-raising flour, with an added teaspoon of baking powder
• dash of vanilla essence
• zest of 1 lime

1. Cream the butter and sugar.  Add the lime zest. Add the vanilla essence.

2. Drain the mango well. Puree half of it in a blender.  Add to the mix.

3. Add the eggs and the flour little by little, beating well at each addition.

4. Cut the remaining mango into small chunks.  Fold into the mix.

5. Pour into a lined 20cm tin and bake at 325 farenheit / 170 celsius for 35 minutes.

When the cake was turned out onto a plate, but still warm, I added a lime syrup.  It required:

• the juice of 1 lime
• 4 teaspoons of demera sugar

6. Dissolve the sugar in the lime juice.  Prick small holes in the top of the cake with a toothpick.  Spoon the syrup over the cake.  Give it time to soak before serving.

Here’s my result:

It is quite squishy.  Next time I will cook it for longer on a lower heat and be sure to drain the mango more thoroughly…

3km swum yesterday, 2km today.

PS – the toe is not broken.  In all probability. And in the ongoing quest for London’s best baklava, I revisisted Sophocles Bakery in Camberwell Green.  It was top-notch.  Again.  Further testing to follow.