Mango & Almond Olive Oil Cake. Aromatic, rich and moist, this cake is one of the best ways to enjoy the mango season.
Makes approx 16 pieces
4 eggs, at room temperature
1½ cups caster sugar
2 tsp vanilla extract
1 cup mango nectar or fresh orange juice
1 cup extra-light olive oil
2 cups self-raising flour
½ cup plain flour
1 cup almond meal (100g packet)
2 large mangoes
1 cup flaked almonds
2 tbsp icing sugar
Preheat oven to 180°C. Grease and line a 30cm x 20cm x 4cm deep baking pan with baking paper. Using an electric beater, beat eggs, sugar and vanilla for 3 minutes or until thick and pale. Stir in mango nectar, or orange juice, and olive oil.
Sift flours over egg mixture. Add almond meal and gently stir until combined. Remove skin from mangoes. Cut flesh from stone and dice. Add mango to batter and stir until combined. Spoon mixture into prepared baking pan. Smooth top. Sprinkle flaked almonds onto cake, pressing gently into batter.
Bake for 50-60 minutes or until cooked through when tested in the centre with a skewer.
Stand for 10 minutes before transferring to a wire rack to cool. Dust with icing sugar, cut into pieces and serve.