FLOWER-SHAPED MANGO CAKES
1 can mango slices
75 ml milk
250 ml butter
300 ml sugar
5 large eggs
625 ml cake flour
5 ml baking powder
pinch of salt
Drain the mango slices, reserve the juice and cut the fruit into smaller pieces.
Add the milk to 50 ml of the juice and set aside.
Beat the butter and sugar in a bowl until light.
Add the eggs one at a time and beat continuously.
Sift the cake flour, baking powder and salt.
Fold the flour mixture alternately with the milk and mango juice into the butter mixture.
Fold in the fruit lastly.
Pour the batter into prepared flower-shaped silicone cake molds.
Bake in a preheated oven at 180°C for 20 minutes or until cooked through.
Cool and remove from the molds, then dust with icing sugar.
