Mango & Macadamia Tea Loaf

By Grammie926

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.

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)

Details

Servings 16
Preparation time 5mins
Cooking time 65mins

Preparation

Step 1

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.