With one eye on a lovely summer, here’s a quick and easy cake filled with some delicious tropical flavas! Served warm with whipped coconut cream and we’re talking something quite heavenly. I’ve added a few bananas meaning only a little sugar is needed, each slice is sweet in a naturally good way. The mango keeps the cake moist and there’s a little ginger there to give it all a kick.
This could quite easily be called a Keralan cake, a part of the world I love. Any diet that is high in mangoes, cashews, coconuts etc I know I’m going to like. A vegans paradise!!
ON THE ROAD
Even though I have now flown the Beach House, I’m going to try and keep the tasty recipes flowing. I love sharing what we’re cooking with you guys. I always manage to find a kitchen no matter where I end up. Right now I’m in a little fishing man’s social club and men are playing dominos and quaffing brandy.
I don’t think I told you guys what we’re up to…….Jane is over in the States at the minute, having a wonderful time and I am in Murcia, Spain. Its a long story, but basically my U.S. visa didn’t work out so I’ll be travelling around the Med (Italy, the Balkans, Greece) and then joining Jane in Asia for some time travelling around Indonesia and beyond. We’ve got some freedom and we’re diving into it!!
Unfortunately, my new gadget has the worst camera imaginable attached to it, making every plate of food look like it’s made from limp cardboard. I’ll therefore not be on instagram for a while, but check out twitter and facebook (see side bars) for more regular updates and photos of our meanderings. We’re both working on exciting projects and look forward to sharing news about them soon.
The texture will be improved by 2 tbs aquafaba which is the liquid in a tin of chickpeas or leftover chickpea cooking broth (cooled). Most beans will also work well. This aquafaba works a little like an egg in that it helps to hold things together.
You don’t have to use a heart based baking tin. This is the only cake tin that I could find in Mum’s kitchen. How cool is that!!!
The Bits – For 10-12 slices
175g self raising flour
2 tsp baking powder
1/2 tsp bicarbonate of soda
1 tsp ground ginger
75g soft brown sugar
100g sunflower/ vegan spread (melted)
1 tsp vanilla extract
125g or half a medium-sized mango (finely diced)
2 handfuls cashews (roughly chopped)
A little more cashews or coconut for topping
Whipped Coconut Cream – For 4
1 tin coconut milk (chilled in the fridge)
Preheat oven 180oC, grab a 2lb loaf tin or 10 inch cake tin, lightly oil and line with baking parchment.
Sift all the dry ingredients into a bowl.
Beat the banana, melted margarine and vanilla extract together.
Add the banana mix to the dry ingredients and then fold in the mango until all is combined.
Pour into your waiting tin and top with sprinkles of cashews or coconut. Make sure to press any nuts sticking out down. They will catch the heat and burn.
Bake 45 – 50 minutes or until a skewer comes out clean. Turn out onto a wire cooling rack and leave to cool for 20 minutes before tucking in.
For the coconut cream – it’s oh so simple!! Grab the tin from the fridge, turn upside down and open.
Pour out the coconut water, this makes a nice drink (I’m thinking a mocktail) or base for a soup or stew. Scoop out the coconut cream and whip with a whisk of fork for a couple of minutes. You may like to add a little sweetener to it or even some lime juice and zest can be amazing.
Serve the cream straight away or put back into the freezer and give a quick whip before serving, it will go soft and floppy at most room temperatures.