Saturday, August 13, 2011

Mango & yogurt cake recipe

This recipe is a tropical--and lighter--adaptation of the traditional pear or blackberry butter cakes I learned to bake in Brittany, France. Our mango tree had a bumper crop earlier this summer so we cut up and froze (see freezer photo, left) what we didn't eat fresh or give away. You can substitute any fruit you like, fresh or frozen! But remember to let fruit thaw before you add it!

INGREDIENTS (I use organic and local whenever possible)
1/2 cup whole wheat flour
1 and 1/2 cup unbleached all-purpose flour
1 tsp baking soda
1/2 cup (1 stick) unsalted butter
3/4 cup turbinado (raw) sugar
1 tsp vanilla
3 eggs, beaten
1 cup plain nonfat yogurt
1 and 1/2 cups diced fresh or frozen/thawed mango or other fruit, such as blackberries, blueberries, or a mix.
1/2 cup chopped walnuts, almonds or macadamia nuts (optional).

PROCEDURE: Let butter soften at room temp and beat with sugar till creamy. Add vanilla, beaten eggs, yogurt, blend well. Sift/blend flours and baking soda. Gradually add to butter mixture. Stir in fruit, nuts. Pour into 8 x 8 inch cake pan. Bake in 325 degree oven for 50-60 minutes until golden brown on top and fork inserted comes out clean.
Delicious with ice cream or more yogurt!

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