Slice the mangos thickly and set aside 30g of mango flesh for glaze
Sift flours, baking soda and mixed spices into a bowl
In a separate bowl, beat sugar and margarine until light and creamy. Gradually beat in egg and buttermilk.
Add bananas, vanilla and 1 teaspoon of the reserved mango juice and beat until just combined
Fold in the flour mixture. Do not over-mix. Spread 1/3 of the batter into a prepared tin. Top with half the mangos, leaving a 1 - 2 cm boarder. Spread with another 1/3 of the batter
Cover with the remaining mangoes and top with the last 1/3 of the batter. Scatter with almonds
Bake 50 - 60 minutes or until the skewer comes out clean
Let the cake stand for 10 minutes, then turn onto a wire rack to cool
Brush with the mango glaze
Mango glaze
Combine all ingredients in a processor and puree.
Pass through a sieve.
Recipe from The New Classic Cookbook, Loukie Werle, National Heart Foundation of Australia 2008
Cake
425 g
mango, canned, natural juice
200 g
flour, self raising
65 g
wholemeal flour, self raising
1 tsp
baking soda
1 tsp
mixed spice
125 g
brown sugar
60 g
margarine
1
egg
125 ml
buttermilk
3
bananas, ripe, mashed
1 tsp
vanilla essence
2 tsp
flaked almonds
Mango glaze
160 g
icing sugar
1 tbsp
yoghurt, natural, reduced-fat
1/2 tsp
lemon juice
Per serve
Energy
767kJ
Total Fat
4.6g
Saturated Fat
2.8g
Protein
6.6g
Total Carbohydrate
25.9g
Dietary Fibre
4.2g
Sodium
99mg
Method
Cake
Preheat oven to 180 degrees celsius
Grease and flour a 20cm spring form cake tin
Drain the mangos, reserving the mango juice
Slice the mangos thickly and set aside 30g of mango flesh for glaze
Sift flours, baking soda and mixed spices into a bowl
In a separate bowl, beat sugar and margarine until light and creamy. Gradually beat in egg and buttermilk.
Add bananas, vanilla and 1 teaspoon of the reserved mango juice and beat until just combined
Fold in the flour mixture. Do not over-mix. Spread 1/3 of the batter into a prepared tin. Top with half the mangos, leaving a 1 - 2 cm boarder. Spread with another 1/3 of the batter
Cover with the remaining mangoes and top with the last 1/3 of the batter. Scatter with almonds
Bake 50 - 60 minutes or until the skewer comes out clean
Let the cake stand for 10 minutes, then turn onto a wire rack to cool
Brush with the mango glaze
Mango glaze
Combine all ingredients in a processor and puree.
Pass through a sieve.
Recipe from The New Classic Cookbook, Loukie Werle, National Heart Foundation of Australia 2008
Method
Cake
Preheat oven to 180 degrees celsius
Grease and flour a 20cm spring form cake tin
Drain the mangos, reserving the mango juice
Slice the mangos thickly and set aside 30g of mango flesh for glaze
Sift flours, baking soda and mixed spices into a bowl
In a separate bowl, beat sugar and margarine until light and creamy. Gradually beat in egg and buttermilk.
Add bananas, vanilla and 1 teaspoon of the reserved mango juice and beat until just combined
Fold in the flour mixture. Do not over-mix. Spread 1/3 of the batter into a prepared tin. Top with half the mangos, leaving a 1 - 2 cm boarder. Spread with another 1/3 of the batter
Cover with the remaining mangoes and top with the last 1/3 of the batter. Scatter with almonds
Bake 50 - 60 minutes or until the skewer comes out clean
Let the cake stand for 10 minutes, then turn onto a wire rack to cool
Brush with the mango glaze
Mango glaze
Combine all ingredients in a processor and puree.
Pass through a sieve.
Recipe from The New Classic Cookbook, Loukie Werle, National Heart Foundation of Australia 2008
