Ingredients 1 x 425 g can mangos or 3 - 4 fresh mangos
1½ cups self raising flour
½ cup wholemeal self raising flour
1 tsp bicarb of soda
1 tsp mixed spice
¼ cup coconut sugar (or brown sugar)
½ cup buttermilk
60 g butter
3 ripe bananas
1 tsp vanilla
2 tbsp flaked almonds
For the mango glaze 2/3 cup icing sugar
1 tbsp natural yoghurt
½ tsp grated lemon zest
½ tsp lemon juice
30 g reserved mango flesh
Put some baking paper in a 20 cm round spring form cake tin, or spread with butter. Preheat the oven to about 160° fan forced or 180° ordinary.
Slice the mangos thickly, and keep about 30 g for the glaze.
Mix the flours, bicarb of soda, and mixed spice.
In an electric mixer, beat the sugar and butter until it turns light.
Gradually beat in the egg and the buttermilk.
Mash the bananas.
Leave a few small pieces in mashed banana
Add the bananas, vanilla and if using tinned mango, one tbsp of the juice.
Beat it until it is just combined.
Fold in the flour mixture but DO NOT overmix.
Batter will be quite stiff
Put one third of the mixture in the prepared tin and top with half the mangoes leaving a small border.
Spread with another third of the batter and cover with the remaining mangoes.
Spread the balance of the batter on top.
Sprinkle with the almonds.
Bake for about 50 minutes testing with a skewer.
Let it stand for about 10 minutes and then turn onto a wire rack to cool.
For the mango glaze Puree all the glaze ingredients.
Spread the cooled cake with the mango glaze.
Put in the fridge for a while, and then slice and add some cream, if desired.
Lasts in the fridge for ages, and can also be frozen.