ALMOND FLOUR MANGO CAKE RECIPES
MANGO-ALMOND CAKE RECIPE - FOOD.COM
Make and share this Mango-Almond Cake recipe from Food.com.
Total Time 1 hours 20 minutes
Prep Time 20 minutes
Cook Time 1 hours
Yield 10-12 serving(s)
Number Of Ingredients 5
Steps:
- Puree mangoes till smooth and you have about 2 cups of puree.
- Place almonds, sugar and baking powder into food processor.
- Combine well then pour in puree, blend well.
- Add eggs one at a time.
- Pour batter into greased 20 cm cake tin.
- Bake 180 C for 1 hour.
- Cool in tin for 10 minutes.
Nutrition Facts : Calories 224.2, FatContent 12, SaturatedFatContent 1.6, CholesterolContent 93, SodiumContent 72.8, CarbohydrateContent 24.5, FiberContent 3.4, SugarContent 20, ProteinContent 7.7
MANGO-ALMOND COFFEE CAKE RECIPE - BETTYCROCKER.COM
We’re serving up a new twist on traditional coffee cake by packing ours with ripe mangos and plenty of almonds, making for a deliciously fruity treat that comes together in about an hour.
Provided by Betty Crocker Kitchens
Total Time 1 hours 20 minutes
Prep Time 20 minutes
Yield 9
Number Of Ingredients 16
Steps:
- Heat oven to 350°F. Grease bottom and sides of 8-inch square pan with shortening or spray with cooking spray. In small bowl, mix all streusel ingredients with pastry blender or fork until crumbly; set aside.
- In large bowl, combine 1 cup flour, granulated sugar, baking powder, salt and 1 teaspoon cinnamon; mix well. Cut in 1/4 cup butter using pastry blender or fork until mixture is crumbly. Stir in milk, almond extract and egg until dry ingredients are moistened.
- Spread half of the batter (about 3/4 cup) in pan, forming thin layer. Top with half of the mango; sprinkle with half of streusel. Drizzle remaining batter evenly over streusel. Carefully spread batter to completely cover streusel. Sprinkle with remaining mango and streusel.
- Bake 40 to 45 minutes or until center is set when jiggled and toothpick inserted in moist spot near center comes out clean. Cool 15 minutes. Serve warm or cool.
Nutrition Facts : Calories 300 , CarbohydrateContent 39 g, CholesterolContent 50 mg, FatContent 2 1/2 , FiberContent 2 g, ProteinContent 4 g, SaturatedFatContent 7 g, ServingSize 1 Serving, SodiumContent 290 mg, SugarContent 22 g, TransFatContent 0 g
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This recipe was inspired by my friend who asked me to make a mango cake. It's easy to prepare, refreshing, light, and tastes absolutely fantastic. Strawberries can be used as well. —Rachel Simoneau, Danbury, Connecticut
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