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Mango flourless cake

Serves:

Cooking time: Prep 15mins Cook 25mins

Difficulty: Easy

Difficulty

  • 250g mango purée
  • 250g ground almonds
  • 220g caster sugar
  • 5 whole eggs
  • 15g baking powder
  • Chantilly cream, for serving (optional)

This moreish cake by Michael Reid of M Restaurants is completely gluten and dairy free. The texture is so light, with a bursting mango flavour, plus it’s a quick and easy recipe that you’ll love to make at home.

1. Preheat the oven to 180° grease your cake mould; we make individual portions and use a round, 7 x 5cm foil mould.

2. Beat the eggs until light and fluffy. Add the mango, almonds, sugar and baking powder to the bowl and mix thoroughly, then pour into the cake mould.

3. Bake for about 25 minutes or until the cake is firm to touch and lightly goldn. Cool in the tin before turning out.

4. To serve, spiral mango purée on a plate, slice the mango cake in half and serve with a dollop of Chantilly cream.

Ingredients

  • 250g mango purée
  • 250g ground almonds
  • 220g caster sugar
  • 5 whole eggs
  • 15g baking powder
  • Chantilly cream, for serving (optional)

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