Mango Almond Sponge Cake Food

MANGO-ALMOND CAKE

Mango-Almond Cake image

Make and share this Mango-Almond Cake recipe from Food.com.

Provided by katew

Categories Dessert

Time 1h20m

Yield 10-12 serving(s)

Number Of Ingredients 5

Ingredients

2 mangoes, peeled
2 cups ground almonds
1/2 cup sugar
5 eggs
1 teaspoon baking powder

Steps:

Puree mangoes till smooth and you have about 2 cups of puree.
Place almonds, sugar and baking powder into food processor.
Combine well then pour in puree, blend well.
Add eggs one at a time.
Pour batter into greased 20 cm cake tin.
Bake 180 C for 1 hour.
Cool in tin for 10 minutes.

Nutrition Facts : Calories 224.2, Fat 12, SaturatedFat 1.6, Cholesterol 93, Sodium 72.8, Carbohydrate 24.5, Fiber 3.4, Sugar 20, Protein 7.7

MANGO ALMOND ICEBOX CAKE

Mango Almond Icebox Cake image

This recipe was inspired by my friend who asked me to make a mango cake. It's easy to prepare, refreshing, light, and tastes absolutely fantastic. Strawberries can be used as well. -Rachel Simoneau, Danbury, Connecticut

Provided by Taste of Home

Categories Desserts

Time 35m

Yield 12 servings.

Number Of Ingredients 11

Ingredients

1 cup water
1/2 cup sugar
1/4 teaspoon almond extract
1 package (16 ounces) frozen mango chunks, thawed
4 ounces cream cheese, softened
1/2 cup confectioners' sugar
1/2 teaspoon vanilla extract
2 cups heavy whipping cream
22 crisp ladyfinger cookies
1 package (5 ounces) miniature meringue cookies, coarsely crushed
1 cup sliced almonds

Steps:

For syrup, place water in a microwave-safe bowl; microwave on high 30 seconds. Stir in sugar and almond extract until sugar is dissolved; cool completely., Finely chop 1/4 cup mango chunks; place in a large bowl. Add cream cheese, confectioners' sugar and vanilla extract; beat until blended. In another bowl, beat cream until stiff peaks form; fold into mango mixture., To assemble, line bottom of a 9-in. springform pan with 11 ladyfingers; slowly drizzle with half of the syrup. Layer with half of each of the following: cream mixture, meringue cookies, remaining mango and almonds. Repeat layers, starting with remaining ladyfingers. Refrigerate, covered, 8 hours or overnight. To serve, loosen sides from pan with a knife; remove rim.

Nutrition Facts : Calories 389 calories, Fat 22g fat (11g saturated fat), Cholesterol 71mg cholesterol, Sodium 72mg sodium, Carbohydrate 45g carbohydrate (38g sugars, Fiber 2g fiber), Protein 5g protein.

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