Easter recipes: An alternative dessert for grown-ups
The IndependentSign up to IndyEat's free newsletter for weekly recipes, foodie features and cookbook releases Get our food and drink newsletter for free Get our food and drink newsletter for free SIGN UP I would like to be emailed about offers, events and updates from The Independent. Mango jam cake Serves: 6-8 people Ingredients: 5 medium sized mangoes 300g sugar 2 lemons, peeled, keep the peel and the flesh 1 tsp, baking powder ½ tsp baking soda ½ tsp allspice ¼ tsp ground cardamom powder ¼ tsp ground cloves ¼ tsp table salt 170g brown sugar 6 tbsp unsalted butter 2 medium eggs ¼ cup sour cream 210g all-purpose flour Equipment: 9in springform baking pan circular baking tin, buttered a little Method: Firstly, make the mango jam. Then, in a large mixing bowl, sift the all-purpose flour together with the baking powder and baking soda. Now slowly add in the all-purpose flour, baking powder, baking soda and spices and then using a handheld rubber spatula, gently fold into the sugar, butter, eggs and sour cream. Once cooked, remove the cake from the oven and allow to cool completely, then spread a thin layer of the remaining mango jam and some fresh mango slices.
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