GF EASY BUNDT MANGO CAKE

December 2, 2023 / Lyn Jones / 0 Comments


200g shortening
juice 1 lime
1c coconut cream
2c caster sugar
5 eggs
2.5c GF SR
.5c each of arrowroot & dessicated coconut
1 tsp bicarb
flesh of 1 large mango, pureed (about  .75 c)
1.5c orange and mango juice
.5c sugar
2c pure icing sugar
Extra 1 large mango, cut into thin wedges (to serve)
shaved fresh coconut or moist coconut flakes (to serve)

1.  Preheat oven to 170 degrees C. (probably FF?). Grease & flour a 23 cm springform bundt ring tin and line sides with baking paper.
2.  Beat shortening with electric mixer on high speed for 2 mins until light & fluffy. Beat in lime juice, coconut cream & caster sugar. Add eggs & beat until smooth.
3.  Fold in drys then mango puree. Pour mixture into tin, bake 40-50 mins.
4.  Boil 1c juice with sugar, spoon over cooked cake. Set aside to cool.
5.  Whisk icing sugar with remaining juice to form a glaze, then ladle over cake. Top cake with extra mango and shave coconut. Serve.

CHOC HONEY KISSES

July 31, 2018 / Lyn Jones / 0 Comments

90g sugar
90g butter
1 c milk
1.5 tsp BP
2 Tab cocoa
1 dess honey
2 eggs
1.5c flour
pinch bicarb
1 tsp vanilla essence

Beat butter to a cream, add sugar, beat until very light. Add eggs, well beaten, and blend thoroughly.

Sift drys, add to batter with milk, honey & vanilla. Mix until very smooth.

Bake in hot gem irons (or patty/muffin pans) using a moderate oven.
When cool, cover with honey icing.

HONEY ICING
2c sifted icing sugar
1 Tab cocoa
vanilla essence
1 dess honey
1 Tab butter
hot water

Rub butter into sugar. Add essence, honey & cocoa.
Use sufficient hot water to make a smooth icing.
Put a coating of icing all over the cakes and roll them in crushed nuts/and coconut or just coconut.

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