Mango Cake

• mango puree↗1 1⁄2 cups
• butter↗1⁄2 cup
• brown sugar↗1 1⁄2 cups
• bicarbonate of soda↗2 teaspoons
• sultana↗1⁄2 cup
• plain flour↗1 cup
• self-raising flour↗1 cup
• nutmeg↗1⁄2 teaspoon
• cinnamon↗2 teaspoons
• mango, fresh and chopped↗1⁄2 cup

Step-by-step instructions

1. 1

   Skin and chop up enough mango flesh which can then be pureed in a blender to make 1/1/2 cups of mango puree.

2. 2

   Into a large saucepan place puree, butter and sugar, stir over a low heat until butter is melted.

3. 3

   Add bi-carb soda and sultanas, stir well and cool slightly.

4. 4

   Sift into the saucepan plain flour, self raising flour, nutmeg, cinnamon, and fresh chopped mango and mix well.

5. 5

   Pour into a greased and floured 20-23cm tin and bake for approximately 1 hour at 175 degrees Celsius.

6. 6

   Once cooked, allow cake to cool and ice with lemon icing.

7. 7

   Note: Sultanas can be substituted with currents or raisins; also about 1/2 cup of walnuts or almonds can be added.