Yield: 16 Servings
|175 grams||Unsalted butter|
|175 grams||Caster sugar (granulated)|
|125 grams||Self-raising flour|
|1 teaspoon||Baking powder|
|45 grams||Ground almonds|
|2 \N||Limes; finely grated rind of|
|1 tablespoon||Freshly squeezed lime juice|
|¼ cup||Freshly squeezed lime juice|
|¼ cup||Caster sugar (granulated)|
From: arielle@... (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 mum-in-law.
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.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .