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Rum and mango cake

Snack50 minutes12 people
1/52/53/54/55/5 (27 votes)
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By Ascen Jimenez

Maybe you still have a can of fruit in syrup from last Christmas. It may be peach or mango, like the one seen in the photo. Well, rescue her, we are going to prepare a cake.

This has ron, quite ron, so the end result is a cake with a powerful flavor. But, if you don't like it, you can substitute this liquor for another liquid such as natural orange juice. 

Another thing you will find in the ingredients is the muscovado sugar. I have already started to substitute white sugar in some desserts for this other, more natural one, but you can use whatever you have at home: brown, white ... it will change the color of your cake but you will continue to get a good result.

Rum and mango cake

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A rum-flavored sponge cake that we will prepare with a can of fruit in syrup.

  • Ascen Jimenez
  • Kitchen: cuisine
  • Recipe type: picnic
  • Rations: 12
  • Cooking time:
  • Total time:

Ingredients

  • 230 g of mango in syrup (weight once drained)
  • 40 g of rum
  • 3 eggs
  • 105 g whole grain sugar (muscovado)
  • The grated skin of a lemon
  • 70 g butter at room temperature
  • 30 g of sunflower oil
  • 160 g flour
  • 10 g of yeast type Royal

Plus:

  • A few pieces of mango (or another fruit) to decorate

Preparation

  1. We preheat the oven to 180º.

  2. If we do not have the grated lemon peel, we start the recipe by grating it. We put it in the glass, only the yellow part, and we grate it in a high speed or multiple turbo strokes. We take out and reserve.

  3. We put the rum and mango in the glass and crush it by programming 10 seconds, speed 6. We take out and reserve.

  4. We fit the butterfly on the blades. We put the eggs and sugar and program 3 minutes, speed 3.

  5. We take advantage of this time to grease and flour our mold, 22 centimeters in diameter.

  6. Add the grated lemon peel, oil and butter. We program 10 seconds, speed 3.

  7. We remove the butterfly. We incorporate the purée that we had made at the beginning of rum and mango, and program again 10 seconds, speed 3.

  8. Add in flour and yeast. We mix everything during 6 seconds at speed 4.

  9. We put our dough in the mold that we have previously prepared. Bake at 180º for approximately 40 minutes.

Notes

The rum can be replaced with another liquid such as fresh orange juice.[br]We can also replace the mango with peaches in syrup.

More information - Chocolate rum ice cream

Adapt this recipe to your Thermomix model


Discover other recipes of: Cake shop

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  1.   Araceli Romera-Reyes said
    ago 6 years

    Mamen Romera Reyes come !! What do we do for Martina's birthday for the grown-ups !!

    Reply to Araceli Romera Reyes