Banana mango cake

A delicious cake ideal for desserts

SERVES 10
TIME TO MAKE 45 - 1 hour
MEAL TYPE Dessert
SERVES 10
TIME TO MAKE 45 - 1 hour
MEAL TYPE Dessert

Method

Cake

  1. Preheat oven to 180 degrees celsius 
  2. Grease and flour a 20cm spring form cake tin
  3. Drain the mangos, reserving the mango juice
  4. Slice the mangos thickly and set aside 30g of mango flesh for glaze
  5. Sift flours, baking soda and mixed spices into a bowl 
  6. In a separate bowl, beat sugar and margarine until light and creamy.  Gradually beat in egg and buttermilk.  
  7. Add bananas, vanilla and 1 teaspoon of the reserved mango juice and beat until just combined
  8. 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
  9. Cover with the remaining mangoes and top with the last 1/3 of the batter.  Scatter with almonds
  10. Bake 50 - 60 minutes or until the skewer comes out clean 
  11. Let the cake stand for 10 minutes, then turn onto a wire rack to cool 
  12. Brush with the mango glaze

 

Mango glaze

  1. Combine all ingredients in a processor and puree.  
  2. 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
  • egg
  • 125 ml
    buttermilk
  • 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

  1. Preheat oven to 180 degrees celsius 
  2. Grease and flour a 20cm spring form cake tin
  3. Drain the mangos, reserving the mango juice
  4. Slice the mangos thickly and set aside 30g of mango flesh for glaze
  5. Sift flours, baking soda and mixed spices into a bowl 
  6. In a separate bowl, beat sugar and margarine until light and creamy.  Gradually beat in egg and buttermilk.  
  7. Add bananas, vanilla and 1 teaspoon of the reserved mango juice and beat until just combined
  8. 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
  9. Cover with the remaining mangoes and top with the last 1/3 of the batter.  Scatter with almonds
  10. Bake 50 - 60 minutes or until the skewer comes out clean 
  11. Let the cake stand for 10 minutes, then turn onto a wire rack to cool 
  12. Brush with the mango glaze

 

Mango glaze

  1. Combine all ingredients in a processor and puree.  
  2. Pass through a sieve.

 

Recipe from The New Classic Cookbook, Loukie Werle, National Heart Foundation of Australia 2008