Microwave mango cake

Makes 1 loaf

Preparation: 10 min

Cooking: 6 min

• 200 ml (¾ c) self-raising flour

• 125 ml (½ c) caster sugar

• 60 ml (¼ c) mango juice

• 30 ml (2 T) oil

• 1 egg, lightly beaten

• 60 ml (¼ c) milk

• 1 ml (¼ t) almond essence

SYRUP

• (1 c) mango juice

• (⅓ c) caster sugar

Grease a 7 cm-deep, microwave-safe silicone loaf tin.

1 Combine the flour, cater sugar, mango juice, oil, egg, milk and essence in a bowl. Slowly mix until a thick batter forms and pour into the prepared tin.

2 Microwave on high for 6 minutes or until a testing skewer comes out clean.

3 Syrup: Combine the mango juice and caster sugar in a saucepan and simmer over medium heat for 2 minutes, stirring occasionally.

4 Turn the cake out onto a wire rack lined with baking paper. Drizzle half of the syrup on top of the cake and serve it warm with the remaining syrup.

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