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Yield: Serves 10
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RECIPE INGREDIENTS
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DIRECTIONS
FOR THE CAKE: Preheat oven to 350 degrees F. Butter a 9-inch springform cake pan.
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Peel and pit the mangoes. Cut into thin strips. Arrange mango slices on the bottom of the pan, covering it completely.
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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 alternately with the lime zest, lime juice and macadamia nuts.
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Pour the batter over the mango slices. Bake for 50 minutes.
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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.
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FOR THE SYRUP: Combine the lime juice and sugar in a small nonaluminum 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.
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Serve immediately with cream or ice cream.
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Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Serves 10
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| Calories: | 342 |
Fat. Total: | 18g |
Carbohydrates, Total: | 44g |
| Cholesterol: | 98mg |
Sodium: | 244mg |
Protein: | 4g |
| Fiber: | 2g |
% Cal. from Fat: | 47% |
Fat, Saturated: | 0g |
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