Recipe - Mango And Lime Cake

2 lg Or
3 small Mangoes
175 g Unsalted butter
175 g Caster sugar (granulated)
3 Eggs
125 g Selfraising flour
1 teaspoon Baking powder
45 g Ground almonds
2 Limes; finely grated rind of
1 tablespoon Freshly squeezed lime juice

SYRUP
One fourth cup Freshly squeezed lime juice
One fourth cup Caster sugar (granulated)

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 muminlaw.

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.

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