Mango & Hot Honey cake

A very summery bake for mango lovers!

I promise this is going to become one of your favourite summer bakes ! The freshness and texture of the ricotta make and incredible combo with the hot honey glazed mango.

🥭Ingredients

• 2 eggs

• 140g caster sugar

• 120g butter

• 200g ricotta, drained

• Lime zest

• Juice half a lime

• 1 tsp baking powder

• 1 tsp baking soda

• 1 tsp salt

• 180g plain (all-purpose) flour

• 1 tsp salt

• 1 large mango, sliced lengthwise finely

🍯For the hot honey

• 120g honey

• 1 tsp chilli flakes

🥭Method

• First make your batter. In a large bowl beat the eggs and sugar. Add the butter, ricotta, lime zest and juice. Then add the baking soda, baking powder, salt and finally the sifted flour and mix

• Make the hot honey by heating the honey with the chilli flakes on a pan at medium heat for a couple for minutes until runny (alternatively you can do it in the microwave by heating the honey and chilli in a bowl for about 30 seconds)

• Line the bottom of a 20cm round baking pan with parchment paper. Add half of the hot honey mix you made earlier to the baking pan and the arrange the mango slices on top. Finally pour the batter on top of the mango slices, and tap twice on a bench so it’s evenly spread

• Bake at 180C for 45-50 minutes until fully cooked (check with a toothpick or knife that it comes out clean when inserted in the middle)

• Remove from oven and invert onto a serving plate after leaving it to cool for 2 minutes. Slice and serve with the rest of the hot honey on top

FAQS and TIPS

• Is it okay to have it cold? My favourite way is serving it hot when it has just come out of the oven so I can have it with some ice cream for the ultimate combo! But cold its also very good and you can always give it a quick reheat in the oven before serving it

• How do I store it? This cake lasts in the fridge for up to 5 days if stored in an air-tight container