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Mango and avocado cake


Serves: 9
timePrep time: 25 mins
timeTotal time:
Mango and avocado cake
Recipe photograph by Ant Duncan

Mango and avocado cake

This dairy-free mango cake doesn't need any butter, and has a mango syrup instead of icing

Serves: 9
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
296Kcal
Fat
8gr
Saturates
1gr
Carbs
49gr
Sugars
32gr
Fibre
2gr
Protein
6gr
Salt
0.6gr

David Atherton

David Atherton

Winner of GBBO in 2019, David is a former health advisor and this continues to influence his cooking. Good To Eat (Hodder & Stoughton, £25) is his most recent book, while other titles teach children how to cook, bake and eat healthily
See more of David Atherton’s recipes
David Atherton

David Atherton

Winner of GBBO in 2019, David is a former health advisor and this continues to influence his cooking. Good To Eat (Hodder & Stoughton, £25) is his most recent book, while other titles teach children how to cook, bake and eat healthily
See more of David Atherton’s recipes

Ingredients

  • 70g fresh mango flesh
  • 50g ripe avocado flesh
  • 70g vegetable oil, plus extra to grease
  • ¼ tsp ground cinnamon
  • 1 tsp vanilla extract
  • 180g caster sugar
  • 4 medium eggs
  • 200g extra-fine sponge flour (or self-raising)
  • 2 tsp baking powder
For the mango syrup
  • 200g fresh mango flesh
  • 70g caster sugar

Step by step

  1. Preheat the oven to 180°C, fan 160°C, gas 4, and grease and line a 20cm square cake tin.
  2. To make the cake, put the mango, avocado, oil, cinnamon, vanilla, sugar and eggs in a blender or food processor and blitz until smooth.
  3. Toss together the flour and baking powder in a mixing bowl, adding a pinch of salt. Pour the mixture from the blender into the bowl and stir to a smooth batter. Pour into the tin and bake for 35 minutes, or until a skewer comes out clean. Transfer to a wire rack and cool in the tin.
  4. Meanwhile, for the mango syrup topping, roughly chop 100g of the mango and add to a small pan with 100ml water. Simmer on a medium heat for 10-12 minutes until the mango breaks down. Next add the sugar, stirring until it dissolves, then continue to simmer for a further 3 minutes.
  5. Finely dice the remaining 100g mango and add to the syrup; set aside.
  6. Turn the cake out and cut into 9 squares. Serve with the mango syrup spooned over.
    Waste not
    The rest of the avocado will keep best with the addition of citrus to prevent browning. Mash with lime juice (or lemon), some salt and a pinch of chilli flakes. Store covered in the fridge and spread over toast the next day.

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