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PINEAPPLE CAKES WITH MANGO SAUCE

 

The 5-A-Day Menu Planner
by Susannah Blake
Serves 4


Ingredients
• 1/2 stick butter, softened
• 1/4 cup sugar
• 1 egg, beaten
• 1/2 cup self-rising flour
• 2 pieces candied ginger, chopped
• 2 cups fresh pineapple chunks
• 2 mangoes, pitted and roughly chopped
• juice of 1/2-1 lime
• whipped heavy cream, to serve


Directions
Heat the oven to 350°F.

Grease four scant 2/3-cup dariole molds and line the base of each one with a disk of parchment paper.

Put the butter and sugar in a bowl and beat until pale and creamy, then gradually beat in the egg. Fold the flour, ginger, and 3/4 of the pineapple into the batter, then spoon into the dariole molds, smoothing the surface.

Bake in the hot oven about 25 minutes until risen and golden and a skewer inserted in the center comes out clean.

Meanwhile, put the mango flesh in a food processor with the remaining pineapple and blend to make a puree. Strain the mixture to remove any woody bits from the pineapple. Stir in lime juice to taste and set aside.

Let the cakes cool a couple of minutes, then run a knife around the inside of each mold and unmold onto 4 plates.

Spoon the mango sauce over and around the cakes and serve with the cream.