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Mango and Almond Cake

Mango and Almond Cake

  • Ingredients

  • 250g canola spread

    1 cup EQUAL Spoonful

    3 eggs

    1 1/2 cups self-raising flour

    1 teaspoon ground ginger

    1/3 cup ground almonds

    1 cup low-fat milk

    425g can mangoes

    1/2 cup rolled oats

    2 tablespoons Equal Baking, extra

    30g canola spread, melted

Instructions

Preheat the oven to 190°C (375°F). Grease a 20cm round cake tin, line base and sides with baking paper.

Beat the canola spread, Equal and eggs in a small bowl with an electric mixer until creamy. Stir in the flour, ginger and almonds. Stir in the milk. Spread into the cake tin.

Drain the mango, slice thickly and drain on absorbent paper. Lay the slices over the top of the cake mixture.

Combine the oats, extra Equal and canola spread in a small bowl and sprinkle over the cake.

Bake for 1 hour and 10 minutes or until golden brown and firm in the centre. Stand 5 minutes before turning onto a wire rack to cool.


Nutritional Information

Energy 1110kJ (264Cal)
Protein 5.4g
Fat, Total 17.7g
- Saturated 2.8g
Carbohydrate 20.6g
- Sugars 4.0g
Sodium 239mg