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Name: Mango and Lime Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 16
Cuisine: American
Ingredients: 175 g Unsalted butter; 175 g Caster sugar (granulated); 1/4 c Caster sugar (granulated); 3 sm Mangoes; 1/4 c Freshly squeezed lime juice; 3 Eggs; 125 g Self-raising flour; 1 ts Baking Powder; 45 g Ground almonds; 2 Limes; finely grated rind of; 1 tb Freshly squeezed lime juice

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INGREDIENTS

SYRUP
175 g Unsalted butter
175 g Caster sugar (granulated)
1/4 c Caster sugar (granulated)
2 lg Or
3 sm Mangoes
1/4 c Freshly squeezed lime juice
3 Eggs
125 g Self-raising flour
1 ts Baking Powder
45 g Ground almonds
2 Limes; finely grated rind of
1 tb Freshly squeezed lime juice

Servings

INSTRUCTIONS

From: arielle@taronga.com (Stephanie da Silva) Date: Wed, 6 Oct 1993 23:45:37 GMT Another one from a photocopy of something given to me by my Oz mum-in-law. Slice peeled mango into strips and arrange on base of a greased 22cm springform tin to cover completely. Beat the butter and sugar until creamy. Add eggs, one at a time, beting well after each addition. Sift the flour with baking powder and fold into butter mixture alternately with ground almonds, lime rind and juice. Pour batter over mangoes and bake at 180C for 50 minutes. Reduce temperature to 150C and bake for 30 minutes longer, or until cooked when tested with a skewer. Leave in the tin for 5 to 10 minutes before inverting on a serving platter. Meanwhile, for syrup, combine lime juice, sugar and 2 tablespoons water in a saucepan and stir over medium heat until sugar dissolves. Bring to a boil and cook, without stirring, for 3 to 4 minutes, or until syrup thickens slightly. Brush syrup over top of cake to glaze. Serve warm or cold. REC.FOOD.RECIPES ARCHIVES /CAKES From rec.food.cooking archives. Downloaded from G Internet, G Internet.

NOTES

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Mango and Lime Cake

SYRUP
175 g Unsalted butter
175 g Caster sugar (granulated)
1/4 c Caster sugar (granulated)
2 lg Or
3 sm Mangoes
1/4 c Freshly squeezed lime juice
3 Eggs
125 g Self-raising flour
1 ts Baking Powder
45 g Ground almonds
2 Limes; finely grated rind of
1 tb Freshly squeezed lime juice

From: arielle@taronga.com (Stephanie da Silva)    Date: Wed, 6 Oct 1993 23:45:37 GMT  Another one from a photocopy of something given to me by my Oz mum-in-law.    Slice peeled mango into strips and arrange on base of a greased 22cm  springform tin to cover completely.  Beat the butter and sugar until  creamy. Add eggs, one at a time, beting well after each addition. Sift the  flour with baking powder and fold into butter mixture alternately with  ground almonds, lime rind and juice. Pour batter over mangoes and bake at  180C for 50 minutes. Reduce temperature to 150C and bake for 30 minutes  longer, or until cooked when tested with a skewer. Leave in the tin for 5  to 10 minutes before inverting on a serving platter.    Meanwhile, for syrup, combine lime juice, sugar and 2 tablespoons water in  a saucepan and stir over medium heat until sugar dissolves. Bring to a boil  and cook, without stirring, for 3 to 4 minutes, or until syrup thickens  slightly. Brush syrup over top of cake to glaze. Serve warm or cold.    REC.FOOD.RECIPES ARCHIVES    /CAKES    From rec.food.cooking archives.  Downloaded from G Internet,  G Internet.

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Nutrition

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Serving Size: 1 Serving (91g)
Recipe Makes: 16 Servings

Calories: 191
Calories from Fat: 135 (71%)

Amt Per Serving		% DV

	Total Fat 15g	20 %
	Saturated Fat 7.2g	36 %
	Monounsaturated Fat 5g
	Polyunsanturated Fat 1.3g
Cholesterol 221.8mg		68 %
Sodium 188.9mg		7 %
Potassium 100.5mg		3 %
Total Carbohydrate 7.2g		2 %
	Dietary Fiber 0.6g	2 %
	Sugars, other 6.7g
Protein 7.4g		11 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 191

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