Mango Tea Cake in Microwave

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:

1. Preheat the oven to 170°C.
2. Tip the almonds onto a baking tray and roast for 8 minutes or until darkened and smelling toasty. Cool slightly, and then roughly chop.
3. Grease 900g loaf tin, then line with a long strip of baking paper overhanging both ends to help you lift out the loaf later.
4. 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.
5. 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.
6. Spoon the batter into the prepared loaf tin and smooth the top with a spatula, then sprinkle over the remaining almonds.
7. 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.