This slight twist on the classic carrot cake adds buttery walnuts and pureéd mango to bring a new sweetness to the recipe. The mango is folded both into the cake and the icing which is then topped with lime zest for slight tang.
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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.
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.
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 when made using specific products in recipe
Energy | 1,782kJ/ 427kcals |
|---|---|
Fat | 26.2g |
Saturated Fat | 13.5g |
Carbohydrates | 40g |
Sugars | 27.3g |
Fibre | 2.9g |
Protein | 7.8g |
Salt | 0.6g |
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