Mango cake

I love baking with fresh fruit, especially when it comes to cakes. My husband came home with a kilo of mangos the other day and what's the first thing that came to my mind? Desserts! I'm not a huge mango fan but they taste so good in cakes and make any dessert so fresh and moist. You can make this a Tropical Mango cake by adding 1 cup coconut and lime zest. Yumm!

2 cups (all purpose) flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup white sugar
3/4 cup olive oil
1 cup peach flavored buttermilk (you can use plain buttermilk)
3 eggs
1 teaspoon vanilla
1 cup fresh mango diced into small pieces
Zest of 1 lemon

Mango glaze
3 tablespoons mango puree
1 cup powder sugar
1 teaspoon lemon juice

Preheat your oven to 350*. Grease and flour a cake pan. Set aside.

Peel and dice 2 to 3 mangos (depending on size) dice into very small pieces, if the mango is ripe add the excess juice to your 1 cup of diced mango.

Sift your flour, baking powder, baking soda, and salt. Set aside. In a large bowl beat your eggs and sugar until the mix becomes creamy and light in color. Lightly pour in your olive oil and continue to mix rapidly.

Add your lemon zest and vanilla to your buttermilk, mix well with a fork. Add your flour alternetly with your buttermilk in 3 seperate portions into your egg mixture and mix to combine (be careful not to overmix your batter).

Once the batter is carefully mixed fold in your mangos and pour into prepared pan. Bake for approximately 40 minutes or until toothpick inserted comes out clean.

Mango Glaze

Sift 1 cup of powder sugar into a small bowl, add 3 tablespoons mango puree (mango pureee can be made in a food processor using approximately 1/4 cup of chopped mango) along with 1 tablespoon of lemonjuice and mix until glaze becomes clear and free of any sugar lumps.

 Once the cake has been cooled, pour glaze on top and refrigerate for 1 to 2 hours.

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