Mango cake topped with almonds is delightfully moist and delicious thanks to a sweetened mango pulp added to the batter.
Preparation Time
15 mins
Cooking Time
35 mins
Total Time
50 mins
Calories
306 Calories
Recipe Instructions
Step 1
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
Step 2
Beat mango pulp, sugar, margarine, and eggs together in a bowl using an electric mixer on medium speed until light and well mixed, 3 to 5 minutes.
Step 3
Sift flour, baking powder, and baking soda together in a bowl. Stir mango mixture into flour mixture just until batter is combined. Pour batter into the prepared baking dish.
Step 4
Bake in the preheated oven for 15 minutes. Gently press almonds into batter. Continue baking until a toothpick inserted in the middle comes out clean, about 20 minutes.
Ingredients
1 teaspoon baking soda
2 cups all-purpose flour
1 cup white sugar
1 teaspoon baking powder
½ cup margarine
2 medium eggs
1 ½ cups canned sweetened mango pulp
2 tablespoons whole almonds, or as desired (Optional)
