Mix 2 3/4 cups of all-purpose flour, 1 1/2 teaspoons of cinnamon, 1 teaspoon of baking powder, and 1/2 teaspoon of baking soda and reserve.
Bate 1/2 cup of butter or margarine at room temperature, 1 3/4 cups of sugar, and 3 eggs in a large bowl. Add 2 cups of peeled and seeded mango, finely chopped, and 1 teaspoon of vanilla. Alternate adding the flour mixture with 1/2 cup of milk, beating constantly. Add 1 cup of chopped hazelnuts or walnuts. Pour into prepared pans. Bake in a moderate oven (180°C) for about 15 minutes or until the top is lightly touched. Let cool in the pan for 10 minutes. Release sides and unmold. Remove paper and let completely cool. Fill with your desired filling, and cover with your desired topping. Serve 20 percents.
Mix 2 3/4 cups of all-purpose flour, 1 1/2 teaspoons of cinnamon, 1 teaspoon of baking powder, and 1/2 teaspoon of baking soda and reserve.
Bate 1/2 cup of butter or margarine at room temperature, 1 3/4 cups of sugar, and 3 eggs in a large bowl. Add 2 cups of peeled and seeded mango, finely chopped, and 1 teaspoon of vanilla. Alternate adding the flour mixture with 1/2 cup of milk, beating constantly. Add 1 cup of chopped hazelnuts or walnuts. Pour into prepared pans. Bake in a moderate oven (180°C) for about 15 minutes or until the top is lightly touched. Let cool in the pan for 10 minutes. Release sides and unmold. Remove paper and let completely cool. Fill with your desired filling, and cover with your desired topping. Serve 20 percents.
