Golden Mango Cake

Preparation

Step 1 : Prepare the mangoes

Peel the mangoes and cut the flesh into small cubes. Set half aside for the batter and the other half for the decoration.

Sprinkle the reserved decoration cubes with lime juice to keep them from browning.

Step 2 : Make the batter

Preheat the oven to 180°C. In a bowl, cream the softened butter with the sugar until pale and creamy.

Add the eggs one at a time, whisking between each addition, then the vanilla extract. The mixture should be smooth and glossy.

Step 3 : Add the dry ingredients

Sift the flour and baking powder over the bowl, then fold gently with a spatula until you get a smooth, lump-free batter.

Fold in the mango cubes reserved for the batter, lightly coated in flour first so they do not sink to the bottom of the tin.

Step 4 : Bake the cake

Pour the batter into a buttered 22 cm round cake tin and level the surface with a spatula.

Bake for 35 to 40 minutes. The cake is done when a knife tip comes out clean. Let it cool for 10 minutes in the tin before turning out onto a wire rack.

Step 5 : Decorate and serve

Let the cake cool completely, then dust generously with icing sugar.

Top with the lime-dressed mango cubes and serve in generous slices. This cake keeps for 3 days in an airtight container at room temperature.