Mango and Honey Cakes with Pear Syrup and Cream

Sweet honey sponge cakes topped with fresh mango, served with a zesty citrus and pear wine reduction syrup.

Cook Time

20 mins

Produces

2 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

BakingIngredients

100
g

Caster Sugar

100
g

Self-Raising Flour

Dairy

100
g

Butter

2
piece

Eggs

free-range

1
tbsp

Milk

use enough to reach dropping consistency

Fruits

0.5
piece

Mango

fresh, cut into chunks

1
piece

Orange

juice only

1
piece

Lime

juice only

Liquids

150
ml

Fortified Pear Wine

Other

2
tbsp

Honey

Steps

Preheat the oven to 180°C.
Blend the butter and sugar in a food processor until light and fluffy.
Blend in the eggs, honey, and flour, then add milk until the mixture reaches a dropping consistency.
Place tablespoonfuls of the mixture onto a baking sheet lined with greaseproof paper.
Press a mango chunk into each portion and bake for 8-10 minutes until golden.
Boil the orange juice, lime juice, and pear wine in a pan until reduced to a syrup.
Stack the cakes on a plate and pour the syrup over them.