Mango Cakes with Lime Syrup

Serves 4


Ingredients:

425g can mango slices in syrup, drained
90g butter
½ cup (125g) caster sugar
2 eggs, lightly beaten
½ cup (60g) self-raising flour
2 tbsp ground almonds
1 tbsp desiccated coconut
40ml coconut milk lime zest, to garnish
2 tbsp lime juice
¼ cup (60g) caster sugar (extra)


Method:

• Preheat the oven to moderately hot 200°C (400°F). Grease four 1 cup (250ml) muffin holes and line with two mango slices.
• Put the butter and sugar in a bowl and beat until light and creamy. Gradually add the egg, beating well after each addition. Fold in the sifted flour, then add the almonds, coconut and coconut milk. Spoon into the muffin holes and bake for 20-25 minutes, or until a skewer comes out clean when inserted in the middle.
• To make the syrup, put the lime juice, extra sugar and ½ cup (125ml) water in a small saucepan and stir over low heat until the sugar dissolves. Increase the heat and simmer for 3 minutes, or until thick and syrupy.
• Run a knife around the edge of the cakes and turn out. Drizzle with syrup and sprinkle with lime zest.

Nutrition per serve:
Protein 7g;
Fat 28g;
Carbohydrate 80g;
Dietary Fibre 2.5g;
Cholesterol 148mg;
2457 kj (587 cal)