Mango Macadamia Nut Cake
Here we go with another mango recipe! I just can’t help myself. There are so many of them in my house and this last variety I bought from the Indian store are extremely fragrant- so I can smell them all over the kitchen and dining area. My cousin had given me some macadamia nuts from Hawaii. I stored them in the freezer and was waiting for the perfect opportunity to use them. I had already baked mango cookies and wanted to look for something different- how about a mango cake, I thought!! I started to look for inspiration on the web but there wasn’t that much out there. I finally found one and tweaked and modified it to my liking. What I liked about this particular recipe was that it had crushed pineapple in it- actually the recipe didn’t have any fat-, no butter or oil. I think that is why they included the pineapple since it gives the recipe great texture in the absence of fat. Well, I decided to include both the fat as well as the pineapple. My choice of lipid was extra light olive oil. I like using it for my baking, it does not have the nutty and fruity taste of extra virgin olive oil but it still has it’s goodness. I believe in cooking healthy but don’t like the idea of eliminating the fat all together. Overall the cake had great texture and a fabulous taste. The macadamia nuts brought a nice creamy crunch to the dessert. The mango chunks and the pineapple melt in the mouth. Its a great cake to have with afternoon tea or even a nibble for breakfast. I usually cut a little piece for my husband to enjoy before he goes to work- he likes that- a nice sweet way to start your day.
- 2 cups white whole-wheat flour
- 1 teaspoon cinnamon
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 cup turbinado sugar
- 3 eggs, beaten
- 2 teaspoons vanilla extract
- ½ cup extra light olive oil
- 1 cup crushed pineapple
- 1 cup chopped fresh mango
- ½ cup golden raisins
- ½ cup chopped macadamia nuts, roasted
Preheat oven at 350 degrees.
Sift the flour, cinnamon, baking soda and salt into a medium bowl. Add the sugar and mix well. In a measuring cup add the eggs, vanilla, oil, pineapple, fresh mango, raisins and the nuts. Blend well and add to the dry ingredients. Mix well and pour into a greased 8X8 pan. Bake for 40 to 45 minutes, till done. Serve with a dollop of whipped cream.
