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Ingredients: (makes about 15 mini cakes)
80g Butter, room temperature
60g Sugar
1 Medium Size egg, lightly beaten
5 Tablespoons Mango Puree (get from Phoon Huat)
100g Plain Yogurt(thick texture type)
100g Cake Flour
1/2 Teaspoon Baking Powder
1/4 Teaspoon Mango Essence, optional
30 - 40g Almond Flakes, lightly toasted
Snow Powder/Icing Sugar, for dusting
Apricot Glazing Gel, optional
Methods:
1. Sift the flour and baking powder in a mixing bowl and set aside.
2. Cream the butter and sugar till creamy and white (about 5 mins), then slowly add in the egg mixture in 2 addition after beating into the butter mixture.
3. Next add in 2 tablespoon of the mango puree, 1/3 of the plain yogurt and 1/3 of the flour mixture and beat well.
4. Continue adding the puree, yogurt and flour mixture till all used up.
5. Next spoon or pipe 1/4 full of the batter into the cup case, top with 1 teaspoon of mango jam then top with the remaining batter till almost 3/4 full.
6. Repeat for the rest of the cup till all the batter use up then topped the cake with some lightly toasted almond flakes.
7. Baked in a preheat 170 degree oven for about 15 minutes or so depending on the size of the cake.
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Note:
a) You can get either Pauls - Natural Yogurt or Farmers Union Greek Style Yogurt.
b) If you do not have any Apricot Glazing Gel, you can replace it with 4 tablespoons Apricot jam that is warm up with 1/2 tablespoon for hot water in microwave up medium heat.
c) If you do not have any mango puree at home, you can omit it and replace it with another 3 tablespoons of plain yogurt.
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HI Welcome back Ellena!
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