Ever since
The Guardian published the Dan Lepard recipe for olive oil cake I have been a
woman somewhat obsessed with exploring the possibilities of this dairy-free
cake. It have tried it with orange and cinnamon, with walnuts and coffee, with
Earl Grey tea and lemon, with just mixed spice. I find the recipe incredibly
versatile and as far as cakes go it is also towards the less unhealthy end of
the spectrum. Please do note that I’m not trying to make this into something healthy.
It’s just somewhat less bad for you than some other cakes.
In a lot of
my cooking endeavours I am steered by what I happen to have in the house. This
time it was a mango so ripe that it practically begged on its somewhat wrinkly
knees to be used up. Next to it perched a lime whose zest had started to dry
just a little. My trusted guide to many matters culinary, The Flavour Thesaurus
by Niki Segnit, did remind me of the magic potency of mixing mango and lime. In
light of that, it simply had to be done. The result is a moist cake with a very
mild flavour and a tiny bit of crunch to the top.
Mango and lime loaf. Photo: Helene Frossling |
Mango and
lime loaf
1 VERY ripe
mango
1 lime
135g light
muscovado
4 large
free range eggs
150 ml
vegetable oil
200g wholemeal
spelt flour
1.5 tsp
baking powder
Pre-heat
your oven to 180C. Grease a loaf tin and line it with baking paper.
Peel the
mango, and chop the flesh into small pieces. Zest the lime, then squeeze out
the juice. Using a hand blender or a food processor pulp the mango with the
zest and a tablespoon of lime juice.
In a large
bowl and using an electric hand mixer (or, if you feel strong, just a whisk),
whisk up the eggs and the sugar. You are looking for a frothy mixture which is
lighter in colour than what you started with – 2-3 minutes with the electric
mixer should do it. If you are feeling strong and going for it with a whisk,
you’re looking at far longer; just focus on the cake and the bulging biceps to come. Mix in the oil, followed by the mashed-up mango.
In a small
bowl mix the spelt flour and the baking powder well. Gently fold this into the egg
mixture, trying to loose as little air as possible.
Pour the
mixture into the loaf tin. Bake in the pre-heated oven for around 50 minutes or
until a skewer inserted into the cake comes out clean. Allow to cool in the tin before lifting out. Store wrapped in greaseproof paper in a tin or tupperware box. Stored like this it will keep well for a couple of days, although my boyfriend would probaly let it stretch to a slice per day for up to a week - or until I have to try out the Lepard recipe again.
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