Tangy and sweet, ripe mangoes are accented with tart lime.
- 3 mangoes
- 11 tablespoons unsalted butter, at room temperature
- 3/4 cup sugar
- 3 eggs
- 1 1/2 cups self-rising flour
- 1 teaspoon baking powder
- 2 tablespoons grated lime zest
- 1 tablespoon fresh lime juice
- 1/4 cup macadamia nuts, chopped into small pieces
- Cream or ice cream, for serving
- 1/4 cup fresh lime juice
- 1/4 cup sugar
FOR THE CAKE: Preheat the oven to 350 degrees F. Butter a 9-inch springform cake pan.
Peel and pit the mangoes. Cut into thin strips. Arrange the mango slices on the bottom of the pan, covering it completely.
Cream the butter and sugar until light and fluffy. Beat in the eggs, one at a time, beating well after each addition. Sift together the flour and baking powder and fold into the butter mixture, alternating with the lime zest, lime juice and macadamia nuts.
Pour the batter over the mango slices. Bake for 50 minutes.
Reduce heat to 300 degrees F and bake for 30 minutes more, until a skewer inserted in the middle of the cake comes out clean. Cool in the pan on a rack for 10 minutes.
FOR THE SYRUP: Combine the lime juice and sugar in a small non-reactive saucepan. Stir over low heat until the sugar dissolves. Bring to a boil and boil for 3-4 minutes, until the syrup thickens slightly. Invert the cake onto a serving plate and brush with the lime syrup.
Serve immediately with cream or ice cream.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
342 calories; 18g total fat; 98mg cholesterol; 244mg sodium; 44g carbohydrates; 2g fiber; 4g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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