The second of our mango trees is now bearing fruit; and lots of it. I have been waiting eight years for it to bear fruits. Some may say it is rather a long time to wait for a tree to bear fruits, but I guess it comes with not using any fertilizer for any of our fruit trees. I guess it has something to do with being organic!
This cake which I adapted from allrecipes.com, turned out to be quite dense but moist because of the mangoes. It's a good thing I only used half of the amount of mangoes stated in the original recipe. It not, the cake would have turned out mushy and inedible. I guess it depends whether your mangoes have high water content or not. Anyway, the ingredients in the brackets are the twists I made to the recipe.
- 250 g plain flour (I used cake flour)
- 2 tsp ground cinnamon (I only used 1/2 a teaspoon)
- 2 tsp bicarbonate soda (I used 1 tsp bicarb and 1 tsp baking powder)
- 1/2 tsp salt (I only used a pinch)
- 250 g caster sugar (I used light brown)
- 2 eggs
- 175 ml vegetable oil
- 400 g mangoes, peeled, stones removed and chopped (I only used 200 g)
- 1 tsp lemon juice
- 4 tbs sultanas or raisins (I omitted this)
In a bowl, combine all of the dry ingredients. Beat eggs with oil and add to the flour mixture (this is a very stiff batter) Add mangoes, lemon juice and rains.
Pour into a 8 inch x 5 inch x 3 inch cake tin. Bake at 180 C for about 60 minutes or until skewer inserted into the centre of the cake comes out clean.