The fatless tropical mango cake is filled with healthy courgette (zucchini!) The vegetable adds a lovely moisture to the fruity cake and pretty green flecks.
I stepped on my 3 year old’s imaginary sandcastle this morning. Trust me, you don’t ever EVER want to do that.
So, if he’s feeling beachy tropical, then I’m feeling beachy tropical. Instead of a pina colada (which I deserve after the sand tantrum), I thought I’d use up the ripe mango hogging the fruit bowl to make a cake. But I can’t just make a mango cake. Oh, no. It has to be a vegetable cake. The courgette (zucchini) in the fridge was desperate to join the party, so into the recipe it went. There isn’t any butter or oil in this recipe so you can pretend there isn’t any sugar in it and go wild. Ish, cause, you know, it’s still cake.
Courgette and Mango Cake
This cake is moist and tropical. The courgette and mango mean you don’t need to use butter or oil, so it’s a fatless cake. Win win! It’s perfect topped with a Coconut Cream Icing. Sit back, cut a slice and pretend you’re on the beach.
Get the recipe
- 1 ripe mango
- 1 courgette (zucchini)
- 200g (1 cup) sugar
- 2 large free-range eggs
- 1½ tsp vanilla extract
- 275g (2¼ cups) plain (all purpose) flour
- 1 tsp baking powder
- 1 tsp bicarb of soda (baking soda)
- ¼ tsp salt
- Preheat oven to 170C (350F). Lightly grease a 23cm/9" round cake tin.
- Peel, chop flesh from the pit and puree the mango flesh.
- Grate the unpeeled courgette and then wring it out in a clean tea towel or with kitchen paper to get the bulk of the moisture out.
- In a large bowl mix the mango, courgette, sugar, eggs and vanilla together well.
- Sift in the flour, baking powder, bicarb of soda and salt and blend together.
- Pour it all into the prepared cake tin and bake for 35 minutes or until an inserted skewer come out clean.
- Cool in the tin for 10 minutes than turn onto a wire rack to cool completely.
PIN FOR LATER!
Looking for another recipe using courgette (zucchini)?