This recipe as been stolen straight from taste.com.au. I first made these about 18 months ago and was so happy with the result I made them three times in one week! Since then, I have made different variations: blueberry with lemon syrup, raspberry with orange syrup, strawberry with lime syrup. Other fruits that can be used include peach, nectrine, apricot, plum, pear, pineapple and orange, to name a few. Even after all of my experimenting, mango is still my favourite.
Ingredients - makes 6
2 large mango, sliced thinly
135g unsalted butter, softened
245g caster sugar
90g plain flour
3 tbs desiccated coconut
1 lime, rind and juice
3 tbs coconut milk
1/2 cup water
double cream, to serve
Step 2 - Lay mango slices over the base of each hole. Set aside.
Step 3 - Cream butter and 180g sugar until pale, then add eggs one at a time, beating well after each addition. Fold flour into mixture then stir in coconut and lime rind. Add coconut milk and stir until combined. Spoon mixture over mango and bake for 25 minutes.
Step 4 - Combine lime juice, sugar and water in a small saucepan over low heat until sugar dissolves. Increase heat to high and simmer for 5 minutes. Set aside to cool.
Step 5 - Drizzle syrup over cakes while they're in the pan and leave for 10 minutes. Turn out onto a wire rack over a tray, to catch the syrup. Serve warm with double cream.