Named for the flower shape pattern
Ingredients:
- mangoes - 2, preferably Kensington Prides
- blueberries - 200g
- plain flour - 185g
- sugar - 185g
- baking powder - 1 1/2 teaspoons
- bicarbonate of soda (baking soda) - 1 teaspoon
- salt - 1/4 teaspoon
- buttermilk - 250ml
- melted butter - 2 tablespoons, cooled
- eggs - 3
- orange - 1, finely grated zest
- Mango and Rum Syrup
- flesh from mango stones - scraped off with a sharp small knife
- demerara or raw sugar - 100g
- orange or lemon juice - 2 tablespoons
- water - 1 tablespoon
- cardamom seeds - 1/2 teaspoon (optional)
- dark rum - 2 - 3 tablespoons
Instructions:
Preheat oven to 180degC. Line a 23cm round or square cake tin with non-stick baking paper, making sure it comes up around the sides.
Slice the cheeks off the mangoes, remove the skins then slice again into crescent shapes, reserving the stones. Arrange the crescent slices in the bottom of the tin in the shape of a flower. Place remaining slices around outer edges. Fill the centre with blueberries and put more blueberries around the outer edges, filling up the whole of the bottom of the tin.
Sift together the dry ingredients. In another bowl, beat together the buttermilk, melted butter, eggs and zest. Add sifted dry ingredients to egg mixture and beat until smooth. Pour batter evenly over fruits, being careful not to disturb the pattern.
Bake for 35 -40 minutes or until a skewer inserted in the middle comes out clean. Remove and allow to sit in tin for 10 - 15 minutes. Turn out. Whilst still warm, pour over the glaze.
For the Mango and Rum Syrup: Remove remaining mango flesh from stones. Put flesh into a blender with water and juice and blend until smooth. Put into a saucepan with the sugar and cardamom seeds, bring to the boil and simmer for 5 - 10 minutes. Remove and push through a sieve. Stir in the rum. Pour syrup over warm cake, brushing evenly over all the fruit.
Tip: I love Kensington Pride mangoes, also known as Bowens, because they are so fat and juicy. I also prefer their flavour to most other varieties.
The cake is named after the Black-Eyed Susan, a member of the sunflower family, and not after the Aussie band of the same name.
Lovely fruity taste..nice and gooey..Try it
Slice the cheeks off the mangoes, remove the skins then slice again into crescent shapes, reserving the stones. Arrange the crescent slices in the bottom of the tin in the shape of a flower. Place remaining slices around outer edges. Fill the centre with blueberries and put more blueberries around the outer edges, filling up the whole of the bottom of the tin.
Sift together the dry ingredients. In another bowl, beat together the buttermilk, melted butter, eggs and zest. Add sifted dry ingredients to egg mixture and beat until smooth. Pour batter evenly over fruits, being careful not to disturb the pattern.
Bake for 35 -40 minutes or until a skewer inserted in the middle comes out clean. Remove and allow to sit in tin for 10 - 15 minutes. Turn out. Whilst still warm, pour over the glaze.
For the Mango and Rum Syrup: Remove remaining mango flesh from stones. Put flesh into a blender with water and juice and blend until smooth. Put into a saucepan with the sugar and cardamom seeds, bring to the boil and simmer for 5 - 10 minutes. Remove and push through a sieve. Stir in the rum. Pour syrup over warm cake, brushing evenly over all the fruit.
Tip: I love Kensington Pride mangoes, also known as Bowens, because they are so fat and juicy. I also prefer their flavour to most other varieties.
The cake is named after the Black-Eyed Susan, a member of the sunflower family, and not after the Aussie band of the same name.
Lovely fruity taste..nice and gooey..Try it
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