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    Mango Cake

    Average Rating:

     2 Total Reviews

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    • on August 07, 2011

      This is delicious. Both the almond and mango flavors are present and blend well together. There is an ever so slight crunch. For me, the top is cracked and pretty. EASY. One thing, I will suggest is that you grind the almonds in the food processor first, remove it and then puree the mango. Then all back to the blender. I have a blender on steroids (Blentec - Vitamix is similar) and I am not sure a regular blender would handle it well.

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    • on June 18, 2011

      Reviewed for ZWT7- I love flourless cakes, and this one is gluten-free too (provided Babking Powder used is suitable). As mangoes aren't in season at the moment, I used frozen mango cheeks. Also used ready-purchased almond meal, so added in an extra half a cup. Excellent cake- one of those moist, dense dessert cakes, not a soft and sponge-like cake. ...more like a mango mud cake! Served with some custard for a super yumy treat. Photo to come

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    Nutritional Facts for Mango Cake

    Serving Size: 1 (101 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 224.2
     
    Calories from Fat 108
    48%
    Total Fat 12.0 g
    18%
    Saturated Fat 1.5 g
    7%
    Cholesterol 93.0 mg
    31%
    Sodium 72.7 mg
    3%
    Total Carbohydrate 24.4 g
    8%
    Dietary Fiber 3.3 g
    13%
    Sugars 19.9 g
    79%
    Protein 7.7 g
    15%
    Detailed Nutrition Values About Nutrition Info
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