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Program: Top and bottom heater with fan
Pre heat temp: 170°C
Pre heat time: 10 mins
Cook temp: 170°C
Cook time: 45 mins
Ingredients:
- 100 g almonds
- 125 g unsalted butter, softened
- 125 g castor sugar
- 2 eggs, beaten
- 100 g quinoa flour
- 100 g almond flour
- ½ tsp mango essence
- 2 tsp baking powder
- 150 g mango mash
Preparation:
- Preheat the oven to 170°C.
- Tip the almonds onto a baking tray and roast for 8 minutes or until darkened and smelling toasty. Cool slightly, and then roughly chop.
- Grease 900g loaf tin, then line with a long strip of baking paper overhanging both ends to help you lift out the loaf later.
- Beat the butter and sugar in a bowl with an electric whisk for 2-3 mins or until light and fluffy. Crack in one of the eggs; add a spoonful of the flours and mix.
- Crack in the second egg and tip in the remaining flours, essence, baking powder, mango mash, three-quarters of the chopped almonds and a pinch of salt, and mix until fully combined.
- Spoon the batter into the prepared loaf tin and smooth the top with a spatula, then sprinkle over the remaining almonds.
- Bake for 45 mins or until a skewer inserted into the middle comes out clean. Cool for 10 minutes in the tin, then turn out onto a wire rack to cool completely before serving.
