6 cups of green mango, cut into small cubes (with skin and seeds removed)
1 cup of raisins without seeds
2 cups of chopped nuts, pecans or hazelnuts coarsely ground
1 package of 100g coconut flakes
3 cups of all-purpose flour
2 tablespoons of active dry yeast
2 tablespoons of ground cinnamon
1 tablespoon of grated ginger
4 eggs
1 1/2 cups of granulated sugar
1 1/2 cups of melted butter
2 tablespoons of vanilla extract
Confectioner's sugar (for dusting)
6 cups of green mango, cut into small cubes (with skin and seeds removed)
1 cup of raisins without seeds
2 cups of chopped nuts, pecans or hazelnuts coarsely ground
1 package of 100g coconut flakes
3 cups of all-purpose flour
2 tablespoons of active dry yeast
2 tablespoons of ground cinnamon
1 tablespoon of grated ginger
4 eggs
1 1/2 cups of granulated sugar
1 1/2 cups of melted butter
2 tablespoons of vanilla extract
Confectioner's sugar (for dusting)
Butter and flour a 25cm diameter cake pan
Preheat the oven to moderate temperature (170°C)
Mix together the mango, raisins, nuts, and coconut flakes
In a separate bowl, mix together the flour, yeast, cinnamon, and ginger
Set aside
Beat the eggs with granulated sugar in high speed for 2 minutes
Add the melted butter and beat quickly
Add the vanilla extract
Pour into the prepared cake pan and spread evenly
Bake in a preheated oven for about 1 hour and 30 minutes or until golden brown
Let cool in the cake pan
Remove from the cake pan and store in the refrigerator for 1 to 2 days or freeze for 1 month
Serve dusted with confectioner's sugar or with ice cream or whipped cream
Cut into 20 slices
Total calories: 8,348.
