Mango Lemon Cake
Mango Lemon Cake
Submitted by Chef Laura Rainey
Desserts
Ingredients
- 1 ½ cups all-purpose flour
- 1 ¼ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup sugar
- ½ cup mango puree
- 2 tablespoons Fustini’s Mango balsamic
- ⅔ cup Greek yogurt, plain
- ⅓ cup Fustini’s Meyer Lemon olive oil, plus more for greasing
- 1 teaspoon vanilla extract
- Powdered sugar for serving
- Additional chopped mango for serving, (optional)
- Chopped nuts, (optional)
- fresh fruit for garnish (optional)
Directions
- Preheat the oven to 350 degrees F. Grease a 6-inch cake tin well with olive oil. In a large bowl, sift together flour, baking powder, baking soda, and salt. Then whisk in the sugar.
- In another bowl, whisk together the mango puree, mango balsamic, yogurt, olive oil, and vanilla extract. Pour over the dry ingredients and mix well until no white streaks of flour are visible. The batter will be thick. If the batter feels too dry, add 1-2 tbsp of warm milk.
- Transfer the batter to your prepared cake tin and bake at 350 degrees for 40-45 minutes, or until a skewer inserted in the center comes out clean. Let the cake cool in the tin for 10-15 minutes, before turning it out on a cooling rack to cool completely. Serve with powdered sugar, and if using additional mango, other fruit, and/or chopped nuts.
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