Mango Buttermilk Pound Cake

Grease and flour the sides of a 6 cup bundt pan. Preheat the oven to 170C.

Sift the flour together with the baking powder, baking soda, salt and ground ginger. Set aside.

Mix together the lime zest with sugar and blend it with your fingertips till the sugar becomes moist and fragrant. Then cream the butter and lime sugar together. Beat in eggs one at a time, followed by the vanilla extract.

Into the creamed mixture, with the beater on low, add the flour mixture and the buttermilk alternately in three lots. Then blend in the 1/3 cup of mango pulp using a spatula.

Pour the batter into the prepared baking pan and bake for 50-60 minutes till cake is golden brown on top, and the tester comes out clean.

Cool the cake in the pan for 5 minutes and then keep the pan on a wire rack for another 5 minutes. Then invert the pan and remove the cake from the pan and set on a cooling rack. Let it cool completely before placing the cake on your serving platter and pouring the sauce over it.

For the Mango Cream Sauce–Mix together 1 cup of mango pulp, powdered sugar and cream. Use more or less cream and/or powdered sugar to make the sauce a pouring consistency. Chill the sauce and pour over the cake when the cake is cooled to room temperature.