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Carrot, walnut & mango cake
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225g butter, softened
225g dark brown soft sugar
4 medium essential Waitrose Free Range Eggs
200g self-raising wholemeal flour
1 tsp baking powder
2 carrots, grated
50g walnuts, chopped
1 ripe mango, peeled
100g low fat soft cheese
Zest of 1 lime
1. Preheat the oven to 180°C, gas mark 4. Grease and base line a 20cm round cake tin. Whisk the butter and sugar together until pale and fluffy. Beat in the eggs, 1 at a time. Mix together the flour and baking powder, and fold into the cake mix with the carrot and walnuts.
2. Purée the mango flesh in a small food processor. Fold half into the cake mixture then spoon into the tin. Bake for 50 minutes or until a skewer inserted in the centre comes out clean. Cool for 10 minutes before removing from the tin.
3. Whisk the rest of the mango purée with the soft cheese and spread over the cake, then decorate with lime zest.
Typical values per serving:
This recipe was first published in June 2016.