Mango Fruit Cake Recipe Easy

Simple Fresh Mango Cake Little Sunny Kitchen

WebApr 5, 2024 · Grease and flour three 9-inch (23 cm) round cake pans and set aside. In a medium sized mixing bowl, whisk together the cake flour, …

Rating: 5/5(1)

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Moist Fruit Tea Loaf (Fat Free) Recipe The Real Meal …

WebMay 11, 2020 · Place the dried mixed fruit & sugar in a large bowl and pour over the hot tea. Give it a quick stir to dissolve the sugar, cover it with a …

1. Place the dried mixed fruit & sugar in a large bowl and pour over enough hot tea to just about cover the fruit. Give it a quick stir to dissolve the sugar, cover with a plate and leave overnight.
2. Pre-heat the oven to 170°C/340°F/gas mark 3. Add the beaten egg and sieve in the flour. Fold the mixture together with a spoon until it is all mixed in.
3. Transfer the mixture to a standard 2lb loaf tin, lined with a standard 2lb loaf tin liner. Place on the middle shelf of the oven and cook for 1 hour and 10 minutes. To test if it's ready, insert a fork into the middle of the cake, if the fork is clean - ie no mixture is stuck to it, it is cooked through. You may need an extra 5 minutes.
4. Leave it on a wire rack to cool. Cut into slices to serve. It's also lovely spread with butter.

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Delicious Mango Cake with Mirror Top Foxy Folksy

WebJul 31, 2017 · In a big bowl, using a hand or stand mixer, whip mascarpone for a minute, while continuously whipping add the cream slowly until it …

1. First, make puree: Combine 2 cups of ripe mango, ½ cup water, and 2 Tbsp sugar. Put in a blender or use stab mixer and process for a minute or until a puree consistency is reached. Make sure all lumps are gone.
2. Warm dissolved gelatin in the microwave for 10 seconds or on the stove just until all particles have melted but do not let it boil. Add gelatin and powdered sugar to the puree and mix well.
3. In a big bowl, using a hand or stand mixer, whip mascarpone for a minute, while continuously whipping add the cream slowly until it becomes fluffy and stiff peak form. Using a spatula, slowly fold the puree mixture into the cream until well incorporated.
4. Assemble the cake: Divide the sponge cake into 2 layers. Using a springform or a cake ring that is wider than the cake, leaving 1-2 cm space between the edges of the cake to the ring, place the first layer in the middle. Scatter the remaining mango cubes on top of the cake. Pour the cream mixture until the mango cubes are covered. Place the next layer of cake on top. Pour the remaining cream covering the cake completely.

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