Ingredients:
3 eggs
1 pinch of salt
1 small can of mango pulp
125gr sugar
500gr flours
1 tea spoon east
80ml (74gr) oil or for extra richness extra virgin olive oil
Recipe:
Separate the egg whites from the yolks.
Add the sugar to the yolks and beat them until thicker and whitish.
Add the oil and mango and mix it all until homogenous.
Finally add the flour and east and mix.
Add the egg whites bitten with the pinch of salt until stiff and incorporate them.
Don't worry that the dough is thick and sticky, it is just like a carrot cake.
Take the oven at 180C for about 45min.
It has a rich sent and taste to mango. It is moist and dense like a carrot cake and it is a significant source of fruit for thin nitpicking kids. They will still prefer the fresh mango, fortunately. But as a tea time snack it is more filling and it is a canned alternative without the overwhelming sweetness of mango pulp.
Original recipe
3 eggs
1 pinch of salt
1 small can of mango pulp
125gr sugar
500gr flours
1 tea spoon east
80ml (74gr) oil or for extra richness extra virgin olive oil
Recipe:
Separate the egg whites from the yolks.
Add the sugar to the yolks and beat them until thicker and whitish.
Add the oil and mango and mix it all until homogenous.
Finally add the flour and east and mix.
Add the egg whites bitten with the pinch of salt until stiff and incorporate them.
Don't worry that the dough is thick and sticky, it is just like a carrot cake.
Take the oven at 180C for about 45min.
It has a rich sent and taste to mango. It is moist and dense like a carrot cake and it is a significant source of fruit for thin nitpicking kids. They will still prefer the fresh mango, fortunately. But as a tea time snack it is more filling and it is a canned alternative without the overwhelming sweetness of mango pulp.
Original recipe
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