Lime Drizzle Mango & Cardamom Cake (egg and gluten-free)
Serves: 10 - 12 slices
Prep: 15 minutes. Bake: 30 minutes
Suitable for: Vegetarians and those on an egg and gluten-free diet.
A delicious gluten free cake using Indian mangoes in season
Lime Drizzle Mango & Cardamom Cake
Ingredients:
‘Dry Ingredients’
150g gluten-free self raising flour, sifted
40g buckwheat flour, sifted (can use gluten-free self raising flour as an option)
1 teaspoon of finely crushed cardamoms
1 teaspoon gluten-free baking powder, sifted
½ teaspoon bicarbonate of soda, sifted
‘Wet Ingredients’
250g mango pulp (I used a tinned version)
397g (small tin) sweetened condensed milk
40g unsalted butter/ghee, melted
Oil for greasing a loaf tin
Lime Drizzle:
100g icing sugar, sifted
6 teaspoons of lime juice, more or less depending on consistency of the drizzle.
Method:
Preheat the oven to 180°C/350°F/Gas Mark 6
Grease a 1lb/450g loaf tin, no need to line.
Melt the butter/ghee on a low heat and allow to cool.
Place all the ‘dry ingredients’ in a bowl and mix the contents to blend.
Pour the mango pulp and condensed milk in a large bowl. Add the butter/ghee once cooled and whisk these three ingredients thoroughly until fully incorporated and aerated.
Add the dry ingredients and mix them in gently with a metal spoon then whisk to combine all the ingredients together.
Pour this cake mixture into the greased loaf tin and ensure mixture is evenly spread using a spatula
Bake in the over for 30 - 40 minutes until browned and baked through (check by passing a skewer through the centre of the loaf and it will come out clean if baked).
Remove from the oven. As soon as the loaf tin is cool enough to handle remove the cake from the tin and cool on a wire rack.
In the meantime, make the lime drizzle by combining lime juice with icing sugar until fully blended, smooth and of a pouring consistency.
Once the cake is cool, drizzle the lime drizzle over the top, allow drizzle to set.
Slice and serve.
As it’s a moist cake it can be kept at room temperature for a couple of days and up to five days in the fridge. It freezes well too in an airtight container lined with parchment paper.