This Mango Fruit Cake has no added fat, no added sugar and just 5 ingredients but it’s absolutely delicious!
I discovered this cake after my extended kitchen sabbatical and have made it multiple times since but it’s so delicious that it never lasts long enough for a photograph!
It was a big hit at the office, at the Asylum Seekers Centre and even at the hairdresser’s, yep, you heard right, I always bring baked goods to the hairdresser’s. I love my hairdresser, Heather so much and my love language is definitely cake! When I took this cake to Heather she declared it so good that she shared it with the whole salon and after a bite or two, everyone was asking me for the recipe. I couldn’t blog it quick enough!
It’s the mango and the juice that makes this cake so marvellously moist and if I say so myself, highly addictive. It’s also super versatile, you can use whatever dried fruit that you have or you like, although I must admit, sultanas and raisins are my favourite.
At first, I made this cake in a loaf tin with some exceptional results but then I decided to give it a go in my bundt pan because I will find any excuse to bake in a bundt! The advantages of baking in a bundt are two fold, not only is it quicker but it looks prettier too! That said, whichever pan you choose, this cake is like mango magic!
The best thing about this cake is that because it uses tinned fruit, you don’t even have to wait for mango season to make it! Now I always keep a tin of mangoes in the pantry – so I can make my just in case cake!
What’s your love language? Do you take cake to the hairdresser’s too?
Ingredients
425g tin mango slices in natural juice
500g mixed fruit
210g (1 1/2 cups) self-raising flour
1 1/2 teaspoons bicarbonate of soda
2 eggs, lightly beaten
icing sugar, to serve (optional)
How to – Traditional
- Preheat oven to 160C. Liberally brush your bundt tin with lots of melted butter and then dust with flour. Shake off the excess flour and set tin aside.
- Drain the mango slices reserving the juice. Roughly chop the mango and set aside.
- Place the mango juice, mixed fruit and 1/2 cup (125ml) water in a saucepan and bring to the boil. Reduce heat and simmer uncovered for 1 minute. Remove from the heat and allow to cool to room temperature.
- Sift together the flour and bicarb and stir into the fruit mixture with the eggs and mango pieces and mix until well combined.
- Pour mixture into bundt tin and smooth the top.
- Bake for about 40 minutes or until a skewer inserted into the pan in the centre of the cake comes out clean. Allow to cool completely in the tin before turning out onto a wire rack.
- Dust with icing sugar before serving.
How to – Thermomix
- Preheat oven to 160C. Liberally brush your bundt tin with lots of melted butter and then dust with flour. Shake off the excess flour and set tin aside.
- Place the mango slices and juice, mixed fruit and 1/4 cup (60ml) water in TM bowl and heat at 100C on reverse speed 1 until the temperature gets to 100C, this should take about 3 minutes.
- When the temperature hits 100C, lower the temperature to 90C and cook for 3 minutes on reverse speed 1.
- Allow the mixture to cool for about 10 minutes.
- Lightly beat the eggs and add to TM bowl with flour and bicarb. Mix for about 30 seconds on reverse speed 3, scraping down sides of bowl half way through.
- Pour mixture into bundt tin and smooth the top.
- Bake for about 40 minutes or until a skewer inserted into the pan in the centre of the cake comes out clean. Allow to cool completely in the tin before turning out onto a wire rack.
- Dust with icing sugar before serving.
TIP! You can also make this cake in a loaf tin – just cook it for about an hour. If the cake browns too quickly, lightly cover with a piece of foil.
