FEIL OLIVE ANNE M. VIGILLA
Marrying California Raisins with the dried mangoes from Cebu makes this cake a winner. Crafted with ingredients that are available all year-round, you do not have to worry about not having this cake whenever you want. Enjoy these cakes guilt-free as these fruits are rich with antioxidants and essential nutrients such as fiber, potassium and iron.
In a bowl, combine California Raisins (A), dried mangoes (A) and water.
Cover and soak for 30 minutes.
Drain and set aside.
In a bowl, dissolve confectioners’ sugar in warm water.
Preheat the oven to 150 ̊C. Grease four (4) 4-inch pans and line the bottom with parchment paper.
In a stand mixer fitted with the paddle attachment, beat the egg until light. Mix on medium speed.
Add the sugar, salt and mango puree. Mix until homogenous.
Gradually add the sifted all purpose flour, baking powder and baking soda. Mix on low speed until well incorporated.
Add the butter and mix until fully blended.
Using a flexible spatula, fold in the soaked California Raisins and dried mangoes.
Distribute the batter into the prepared pans.
Bake for 60 to 75 minutes until done or a tester comes out clean.
Remove cake from pan and set onto a wire rack to cool completely before serving.
Drizzle the sugar glaze on top of cake and decorate with California Raisins (B) and dried mangoes (B).