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Mango and Lime Cake

2 large or 3 small mangoes
175g unsalted butter
175g caster sugar
3 eggs
125 g self-raising flour
1 teaspoon baking powder
45g ground almonds
Finely grated rind of 2 limes
1 tablespoon freshly squeezed lime juice

1/4 cup freshly squeezed lime juice
1/4 cup caster sugar

Slice peeled mango into strips and arrange on base of a greased
22cm springform tin to cover completely. Beat the butter and sugar
until creamy. Add eggs, one at a time, beting well after each
addition. Sift the flour with baking powder and fold into butter
mixture alternately with ground almonds, lime rind and juice. Pour
batter over mangoes and bake at 180C for 50 minutes. Reduce
temperature to 150C and bake for 30 minutes longer, or until cooked
when tested with a skewer. Leave in the tin for 5 to 10 minutes
before inverting on a serving platter.

Meanwhile, for syrup, combine lime juice, sugar and 2 tablespoons
water in a saucepan and stir over medium heat until sugar dissolves.
Bring to a boil and cook, without stirring, for 3 to 4 minutes, or
until syrup thickens slightly. Brush syrup over top of cake to
glaze. Serve warm or cold.


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