If I ever had the time or inclination to have afternoon tea, this would be the cake I would choose to have with it. Dense and moist, without being too sickly sweet, it is the perfect way to get you through that afternoon work slump. Even better, is the fact that it’s totally guilt free, made with coconut palm sugar and spelt flour, so you needn’t agonise over that second slice! For a gluten free version you can use any wheat free white flour mix instead.
Pre heat the oven to 180C conventional
Place the coconut palm sugar in a saucepan over a high heat. After a minute or two the sugar will melt and become syrupy. Once it comes to a boil, let it bubble for another minute until it is quite thick and becomes caramelised. It will bubble quite aggressively when it is on the high heat, so the best way to check if it is done is to move the pan off the heat so the bubbles subside, then you can easily see if it is thick and syrupy enough.
When it is done, immediately pour it into the base of the cake tin and with the back of a spoon smooth it out over the entire base. Then lay the mango slices onto the caramel, filling in any gaps. Leave to cool.
For the sponge filling, use an electric whisk to cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time and then the rice milk. Fold in the flour, ground almonds and baking powder and beat until combined.
Invert the cake onto a plate and carefully remove the base of the cake tin so as not to remove any of the mango topping. Leave to cool completely and serve with yoghurt or ice cream. There are plenty of good quality brands of non dairy ice cream and yoghurt available now, even in supermarkets, so keep an eye out for them.
Gently spoon the mixture into the cake tin, taking care not to move the mango slices. Smooth the top and then bake for 40 minutes until a skewer comes out clean. Depending on your oven, it may take a little longer. If so, cover the top with tin foil so it does not burn.
Remove from the oven and leave to cool for 5 minutes, but no longer as the caramel/mango topping will stick to the tin if it is left to cool completely. Invert the cake onto a plate and carefully remove the base of the cake tin so as not to remove any of the mango topping. Leave to cool completely and serve with yoghurt or ice cream.
Yield: 2 Servings
85g Coconut palm sugar
2 Mangoes, peeled and flesh cut away from the stone in long thin wedges (use slightly firm under ripe mangoes, if they are too soft and ripe it will be difficult to cut into slices)
200g Sunflower butter, or other non-dairy butter
175g Coconut palm sugar
75ml rice milk
280g spelt flour – wholegrain or white is fine, or you can mix the two together
2 tsp baking powder
100g ground almonds
Soya yoghurt to serve
Serves 10 – 12
22cm loose-sided cake tin