A simple loaf cake flavored with mango pulp and topped with flaked almonds. Perfect as a tea cake.
Preheat the oven to 350ºF /175ºC and generously butter an 8x4x2–inch loaf pan (6-cup capacity).
In a bowl, whisk together the flour, baking powder, and salt. Blend together mango and sour cream to a smooth paste. The said amount would yield approximately ¾ cups of puree or maybe a little more.
Whisk the eggs, sugar, sour cream-mango puree, and vanilla together until well blended. Add the dry ingredients and stir until smooth. Finally, pour in the oil and use a whisk to gently but thoroughly fold it into the batter.
Put the batter in the loaf pan, sprinkle almond slivers on top, and bake 50 to 55 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Cool on a rack for 5 minutes, then unmold and cool to room temperature right-side up.
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This cake was easy to make and very delicious. It has a very moist and creamy texture and a wonderfully fruity flavor. I had a bit more mango than needed, so I chopped it very fine and stirred it into the batter just before putting it in the pan. Will definitely be making this again.
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by Beth Pierce in
Desserts
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Serves: 16 Level: Easy
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