mango jam cake

I had some homemade mango jam left over and as such, I decided to use it to bake a cake.

As the jam was mango flavour, I added mango essence instead of vanilla essence.

The cake remained soft two days later, which is good. My suggestion is that if you are not eating the cake on the day that it is baked, you may want to lightly warm up the cake in an oven toaster - it brings out the flavour of the mango jam.

INGREDIENTS

2 cups cake flour

1 tsp baking powder

1 tsp bicarbonate of soda

125g butter (melted)

1 cup castor sugar

2 eggs

1/2 cup mango jam

1/4 cup low fat milk

1/2 tsp mango essence

METHOD

1. Preheat the oven to 180 degrees celsius.

2. Grease and flour a bundt pan. Set aside.

3. Sift the cake flour, baking powder and bicarbonate of soda in a bowl. Set aside.

4. Mix the butter and the castor sugar in a large mixing bowl using a hand whisk until even.

5. Add the eggs, one at a time, and beat until creamy.

6. Add the mango jam, milk and mango essence and mix well.

7. Fold in the flour mixture and mix until combined.

8. Pour into the prepared pan and bake for 35 minutes or until a skewer inserted near the middle of the cake comes out clean.

9. Let the cake cool in the pan for 10 minutes before inverting it to cool completely on a wire rack.