Shelina Permalloo’s recipe from Good Food mag.\u00a0 Beautiful on the picture, even though I had no dried mango to pile up on top. I had 2 relatively ripe mangos on the windowsill and enough limes, so I baked it last night. Florek reckons it’s better the next day, I rather liked it warm after dinner last night too.<\/p>\n
Easy. 150 g of caster sugar creamed with 150 g unsalted butter till fluffy and pale. Zest of 2 limes in.\u00a0 3 whole eggs, one by one. 150 g of self raising flour. About 200 g of fresh mango, chopped in small pieces. All this into a baking tin and into a 180 degrees hot oven for about 45-50 minutes.\u00a0 While it baked, a juice of 2 limes previously zested was made into a drizzling syrup, alongside 75 g of sugar, gently heated up until sugar dissolved. Right after the cake came out, I punctured it with a skewer all over and poured the syrup on top with a little help of a pastry brush.\u00a0 Finally a touch of icing sugar.<\/p>\n
I do like the limey flavour, but I was thinking a bit of custard, last night, while it was eaten slightly warm would make it a very lovely dessert. Will keep in mind for 2 loads of guests due to come over later this month.<\/p>","protected":false},"excerpt":{"rendered":"
Shelina Permalloo’s recipe from Good Food mag.\u00a0 Beautiful on the picture, even though I had no dried mango to pile up on top. I had 2 relatively ripe mangos on the windowsill and enough limes, so I baked it last night. Florek reckons it’s better the next day, I rather liked it warm after dinner … Continue reading Lime and mango drizzle.<\/span>