Tuesday, 11 August 2015

Sticky Mango Drizzle Cake

I love drizzle cakes for their sticky sweet gloriousness, they should be sticky enough that they cannot be eaten by hand and washed down with a cup of tea. Here we've got all those things but rather with a more exotic twist - mangoes. They're lovely sweet and tangy creaminess lends itself well to the texture of this type of cake and it's incredibly easy to whip up. 

(Makes 1 large cake or two small layers)
450g self raising flour 
450g Butter (softened) 
450g Caster Sugar 
5 eggs 
200ml Mango Puree (available at most Asian supermarkets) 
400ml Mango Puree 
200g Icing Sugar 
1. Begin by preheating an oven to 180 degrees and lining a large round baking tin. 
2. Using an electric whisk beat butter and sugar together until light and fluffy. 
3. Adding in only one egg at a time whisk lightly into the mix. 
4. Then sift and fold the flour in until completely combined. 
5. Lastly swirl in the mango Puree so it looks as if it is marbling the cake. Then pour mix into baking tin. 
6. Bake for an hour keeping an eye it doesn't burn on top. 
7. Leave to cool completely. In the mean time sift the icing into the mango, mix and leave in the fridge to set a little 

8. Once the cake is cool pour the drizzle over the top and dust extra icing sugar on top and garnish with grated lime zest. Put into the fridge to set for 15 minutes and then enjoy a large sticky piece with a hot cup of tea.