Mango & Macadamia Tea Loaf

This loaf has the right balance of sweetness to acidity, and an excellent moist texture. Canned mango (Mr. Goudas is one brand) can be used; simply drain the 398-mL can, and whiz the slices in the blender for approximately 1 cup (250 mL) of purée (make up any shortage with a bit of the drained syrup). Or purchase mango purée at Asian markets. Puréed fresh ripe mango is not as good as canned.

Photo by Sara M.

PREP TIME

5

minutes

TOTAL TIME

65

minutes

SERVINGS

16

slices

PREP TIME

5

minutes

TOTAL TIME

65

minutes

SERVINGS

16

servings

Ingredients

  • 1

    cup (250 mL) puréed mango

  • 2

    tbsp (25 mL) lime or lemon juice

  • 1

    egg

  • 1

    tsp (5 mL) pure vanilla extract

  • 2

    cups (500 mL) all-purpose flour

  • 1/2

    cup (125 mL) granulated sugar

  • 1

    tsp (5 mL) baking powder

  • 1/2

    tsp (2 mL) baking soda

  • 1/4

    tsp (1 mL) salt

  • 1/4

    cup (50 mL) butter, melted

  • 3/4 to 1

    cup (175 to 250 mL) salted, roasted macadamia nuts, coarsely broken,

  • 21/2 to 4

    about 21/2 to 4 oz (80 to 120 g)

Directions

1 Preheat oven to 350°F (180°C). Line an 8 x 4-inch (1.5-L) loaf pan with foil; coat with nonstick spray or generously butter. 2 Stir mango with juice, egg and vanilla. In a large mixing bowl, stir flour with sugar, baking powder, baking soda and salt; make a well. Stir in mango mixture and butter until almost absorbed. Stir in nuts. When just mixed, turn into pan; level top. 3 Bake in oven centre for 60 minutes or until a cake tester inserted into middle comes out clean. Cool 5 minutes on a rack. 4 Lift loaf out of pan using foil edges; remove foil from loaf to continue cooling. Covered, loaf keeps well at room temperature for a day, or freeze airtight for a week or more. Slice about 1/2 inch (1 cm) thick; place on serving plate. If frozen, let tea loaf defrost before removing wrapping.

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