| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cake |
16 |
Servings |
INGREDIENTS
| 2 |
lg |
Or |
| 3 |
sm |
Mangoes |
| 175 |
g |
Unsalted butter |
| 175 |
g |
Caster sugar (granulated) |
| 3 |
|
Eggs |
| 125 |
g |
Self-raising flour |
| 1 |
ts |
Baking powder |
| 45 |
g |
Ground almonds |
| 2 |
|
Limes; finely grated rind of |
| 1 |
tb |
Freshly squeezed lime juice |
| 1/4 |
c |
Freshly squeezed lime juice |
| 1/4 |
c |
Caster sugar (granulated) |
INSTRUCTIONS
SYRUP
From: arielle@taronga.com (Stephanie da Silva)
Date: Wed, 6 Oct 1993 23:45:37 GMT
Another one from a photocopy of something given to me by my Oz mum-in-law.
Slice peeled mango into strips and arrange on base of a greased 22cm
springform tin to cover completely. Beat the butter and sugar until
creamy. Add eggs, one at a time, beting well after each addition. Sift the
flour with baking powder and fold into butter mixture alternately with
ground almonds, lime rind and juice. Pour batter over mangoes and bake at
180C for 50 minutes. Reduce temperature to 150C and bake for 30 minutes
longer, or until cooked when tested with a skewer. Leave in the tin for 5
to 10 minutes before inverting on a serving platter.
Meanwhile, for syrup, combine lime juice, sugar and 2 tablespoons water in
a saucepan and stir over medium heat until sugar dissolves. Bring to a boil
and cook, without stirring, for 3 to 4 minutes, or until syrup thickens
slightly. Brush syrup over top of cake to glaze. Serve warm or cold.
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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