I’m loving all these one bowl wonder recipes, they are so easy to make when there are so many other things going on in life. With each one bowl wonder I have adjusted the fillings
I’m loving all these one bowl wonder recipes, they are so easy to make when there are so many other things going on in life. With each one bowl wonder I have adjusted the fillings to suit the taste of my family. You can do the same too, if you prefer ginger over mango there is nothing stopping you increasing the ginger and reducing the mango. Whatever works for you, so long as you get the basic cake mix right everything else will work just fine. I have to admit that I love mango, so I was relieved when my other half informed me that this cake has been the tastiest that I have made this week. It didn’t last long, the in laws came and ate their share too.
140g (4.9oz) Self Raising Flour
115g (4oz) caster sugar
115g (4oz) softened butter
100g (3.5oz) dried mango
45g (1.6oz) crystallised ginger
1 teaspoon of melted butter
2 tablespoons icing sugar (approx, I just mix till it’s a nice paste)
Good pinch of ginger
Add all the ingredients except the frosting ingredients into a bowl. Mix well.
Spoon into a greased or lined 2lb loaf tin, I use cake liners.
Bake in a preheated oven at 170C (340F) for 45 minutes (may take longer depending on your oven).
Cool for a few minutes in the tin.
Lift out and completely cool on a wire rack.
Once the cake is cool mix the frosting ingredients together and spoon over the top of the cake.