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Essential Unsalted Dairy Butter250g
250gItem price
£1.90Price per unit
£7.60/kgThis 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.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
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 |
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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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£7.60/kg0 added
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£3.50Price per unit
£3.50/kg0 added
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£1.30Price per unit
21.7p each0 added
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£2.40Price per unit
£1.60/kg0 added
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£1.30Price per unit
81.3p/100g0kg added
0kg in trolley
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10p each est.Price per unit
70p/kg0 added
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£2.75Price per unit
£18.34/kg0 added
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£2.50Price per unit
£1.25 each0 added
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£1.00Price per unit
£4/kg0 added
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30pPrice per unit
30p each