CookEat Recipe
Banana and Mango Cinnamon Cake
Mashed banana and mango dice form a very fruit-rich cinnamon cake. Baking powder is dispersed through the flour; a wide tin keeps the mixture low, and the bake rests before four generous portions are served.
Method
Steps
Step 1
Wash the fruit first; quantities refer to prepared edible weights. Peel the banana and mash the flesh with a fork. Peel the mango and remove its stone; cut the flesh into 5 mm dice.
Step 2
Set the oven to 175°C, conventional heat. Line the base and sides of a 23 cm square metal cake tin, at least 5 cm deep, with baking parchment.
Step 3
Cream 90 g butter (softened) with 120 g brown sugar for 2-3 minutes. Gradually beat in 150 g beaten egg, weighed without shell.
Step 4
Fold in 250 g banana, 250 g mango.
Step 5
Combine 2 tsp cinnamon, 140 g all purpose flour, 1.5 tsp baking powder. Use the spices ground. Fold into the fruit mixture until no dry flour remains.
Step 6
Spread the batter evenly in the prepared tin. Bake 40-50 minutes. Bake until set throughout, with no raw batter on a skewer; the centre must also reach at least 74°C. Cover with foil if the surface darkens first.
Step 7
Rest in the tin for 30 minutes before cutting into 4 portions. Serve warm from the tin, or lift out only when the bake holds together.
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