Prep 20 mins
Cook 1 hr
This is a moist, flourless cake that I am just itching to try.
- Puree mangoes till smooth and you have about 2 cups of puree.
- Place almonds, sugar and baking powder into food processor.
- Combine well then pour in puree, blend well.
- Add eggs one at a time.
- Pour batter into greased 20 cm cake tin.
- Bake 180 C for 1 hour.
- Cool in tin for 10 minutes.
This is delicious. Both the almond and mango flavors are present and blend well together. There is an ever so slight crunch. For me, the top is cracked and pretty. EASY. One thing, I will suggest is that you grind the almonds in the food processor first, remove it and then puree the mango. Then all back to the blender. I have a blender on steroids (Blentec - Vitamix is similar) and I am not sure a regular blender would handle it well.
Reviewed for ZWT7- I love flourless cakes, and this one is gluten-free too (provided Babking Powder used is suitable). As mangoes aren't in season at the moment, I used frozen mango cheeks. Also used ready-purchased almond meal, so added in an extra half a cup. Excellent cake- one of those moist, dense dessert cakes, not a soft and sponge-like cake. ...more like a mango mud cake! Served with some custard for a super yumy treat. Photo to come