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.

Baking Vegetarian Dessert Mango Honey

Estimated Nutrition

Calories

849.3

kcal / serving

1698.5 kcal total

Carbs

91.1g

per serving

182.2 g total

Fat

44.2g

per serving

88.4 g total

Protein

9.9g

per serving

19.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

100

Caster Sugar

100

Self-Raising Flour

Dairy

100

Butter

piece

Eggs

free-range

tbsp

Milk

use enough to reach dropping consistency

Fruits

0.5

piece

Mango

fresh, cut into chunks

piece

Orange

juice only

piece

Lime

juice only

Liquids

150

Fortified Pear Wine

Other

tbsp

Honey

Method

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.