MANGO & LIME CRUMBLE CAKE - Cuisine Magazine - From New Zealand to the World
"Mango and lime crumble cake perfect for summer. Easy to make with frozen mango; served warm with a crunchy topping. Serves 8-10."
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Cooking tools:
- Cake pan
- Microplane
- Hand mixer
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Oven
- Spatula
- Whisk
- Kitchen scale
- Fork
- Baking dish
- Cooling rack
- Paper towel
Ingredients
- 180g butter, softened
- 1 cup golden caster sugar
- 1 teaspoon vanilla extract
- finely grated zest of 1 lime
- 4 large free-range eggs, at room temperature
- ⅓ cup ground almonds
- 1 cup brown rice flour
- 2 teaspoons gluten-free baking powder
- ⅓ cup plain yoghurt
- 1½ cups frozen mango pieces, defrosted and cut into small cubes
- CRUMBLE
- 2 tablespoons brown rice flour
- 2 tablespoons ground almonds
- 15g cold butter, cubed
- 2 teaspoons golden caster sugar
- ⅓ cup sliced almonds
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