Having made the Flourless Orange and Flourless Orange Chocolate Cakes, I experimented to create something different – the Flourless Mango Cake was born! It is easy to make, unfortunately I only make it when mangoes are in season!
Hints & Tips
- Suggest you use a concave plate so the syrup does not drip.
- GF, DF, Veg, V.
- Category: Baking - Desserts, Dairy Free, Desserts, Gluten Free, Vegan, Vegetarian
Ingredients
Cake
- 2 Large Mangos
- 3 Eggs
- 1/2 cup Caster Sugar
- 380 grams Almond Meal
- 1 teaspoon Gluten Free Baking Powder
Syrup
- 1/2 cup Water
- 1/2 cup Sugar
Instructions
- Preheat oven to 175 degrees Celsius.
- Grease and line the base and sides of a 23cm baking tin with baking paper.
- Remove the flesh from the mango cheeks and as much off the bone as possible and process to a pulp.
- Mix eggs and sugar in a large bowl until thick and creamy.
- Add the mango pulp, almond meal and baking powder and mix well.
- Pour into prepared tin and cook for 1 hour until a skewer inserted comes out clean.
- Allow to cool until warm and then turn out onto a serving plate.
- Make the syrup by combining the water and sugar in a small pan on a low heat, stirring until dissolved.
- Bring to a boil and simmer for 4 minutes - do not simmer for too long, otherwise the syrup will become too thick and turn into a sugar glaze when used.
- Prick the cake all over with a skewer. Carefully pour the hot syrup over the cake ensuring it soaks into the holes.
- Leave for at least an hour to absorb and then serve as it is or with thick cream!
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