Mango and Ginger Cakes

Azim Lakhani
09 July 2017

Cuisine

Diet Type:Dessert, Starter or snack
  • Mango and ginger cakes
    Mango and ginger cakes Nazia Ramzanali

Healthy Hints

Each cake gives you more fibre than you'd get from a slice of whole meal bread. Fibre is needed for healthy digestion, and eating more fibre-rich foods can help you manage your weight. This recipe is suitable for egg-free diets.
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Ingredients

  • 60 mins
    Preparation
    65 mins
    Cooking Time
    Serves
    12
    Medium

Ingredients

250 g (8.8 oz) porridge oats flour

100 g (3.5 oz) coconut palm sugar* or brown sugar

50 g (1.8 oz) skimmed milk powder

7 g (0.25 oz) fast acting dried yeast

2 tsp ground ginger powder

420 g (14.8 oz) mango pulp, tinned

1 tbsp vegetable oil

150 ml (5 fl oz) water

 

*This is not the same as palm sugar.

What does this chart mean?

Serving Weight 70 g
  • Calories137kcal
  • Protein3.9g
  • Fat2.5g
  • Saturated fat0.4g
  • Carbohydrate23.0g
  • Sugars (Total)10.3g
  • Fibre3.0g
  • Salt0.1g

Directions

1. Mix all the ingredients together in a large bowl. You can also mix the ingredients using a hand blender.

2. Cover and allow the mixture to rest for 45 minutes.

3. Spoon the mixture equally into 12 deep (125 ml) muffin moulds.

4. Leave in a warm place for a further 45 minutes for the mixture to rise. Alternatively you can place them in an oven at 50°C. 

5. Bake for 20 minutes at 180°C / 350°F / Gas 4, until golden brown.

6. Turn on to a cooling rack and allow to cool.

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