Mango and Lemon Cake

My to do list to be ready for Christmas:
- drink mulled wine
- see the local Christmas lights
- listen to Magic fm until feeling sick of Wham, Band Aid, Mariah and all the others
- go to a free concert of Christmas carols
- have a chocolate from the Advent calendar

I've done all of this and I still don't feel ready for Christmas. 
So, there's only one option left: an intensive Christmas Spirit mission. 
When I land in Basel airport on the morning of the 24th, I'll drive straight to our local Christmas market in Montbéliard (one of the cutest Christmas markets in France); meet my family there, buy myself a tartine de raclette; drink a hot chocolate from Ragot (the best in the universe); and freeze my feet off wandering around the market for a couple of hours before heading home. 
Then, I'll be ready to celebrate Christmas!

Happy Christmas everyone!

Mango and Lemon Cake

I found canned mango pulp at my local Coop and wanted to experiment with it.
So I adapted my pumpkin and orange cake's recipe, and here was the result!

It's a lovely cake off the beaten track. Super easy to make, super moist, a real crowd pleaser!

Ingredients
225g self-raising flour

1 ½ teaspoons baking powder
1 tsp vanilla extract

1 teaspoon ground ginger + a good pinch of cinnamon

110g golden caster sugar

3 large eggs (beaten)

200 ml sunflower oil

210g mango pulp, mashed (fresh or canned)

Zest of 1 lemon and juice of 1/2 lemon

Method
1/ Preheat the oven to 180deg C (160deg C fan oven). Grease and base line a medium sized cake tin.

2/ Sift together the flour, baking powder and spices into a large bowl, stir in the sugar. Make a well in the centre and add the eggs, oil, vanilla extract, rind and juice of lemon then stir until smooth. Add the mango pulp and stir in well.

3/ Spoon the batter into the cake tin and bake in the centre of the oven for 40-50 minutes until a metal skewer comes out clean from the centre of the cake.  Leave to cool for about 10 minutes before turning out onto a wire rack to cool.

4/ Lightly dust the top of the cake with icing sugar.