This recipe is very easy and fast to make from scratch and healthy too. Gather your ingredients and let’s make this Mango Lime Cornmeal Cake for the family.
2 cups all-purpose flour
1/4 cup cornmeal
6 tsp white sugar
1/2 cup + 2 tablespoons brown sugar
1-1/2 tablespoon baking powder
1 teaspoon baking soda
1 lime divided
1-1/2 cup milk optional you can use water
6 large eggs
1-1/2 cup unsalted butter melted and cooled
2 teaspoon vanilla
1 cup chopped mangoes as small as you can
FOR THE LIME GLAZE:
1 cup powdered sugar
2 tablespoon milk
1/2 teaspoon lime zest
2 teaspoons lime juice
Preheat the oven to 350°. Cut a piece of parchment paper to fit the bottom of a 9″ pan.
Spray the bottom and sides of the pan with vegetable spray. Place the parchment paper in the bottom of the pan and spray again. Set aside.
In a large bowl, sift together the flour, cornmeal, sugar, brown sugar, baking powder, baking soda, and salt. Set aside.
zest the lime. Reserve 1/4 teaspoon of zest for the glaze. Add the remainder to the flour mixture and whisk together to combine.
In a small bowl, whisk together the cooled, melted butter, milk, eggs, and vanilla.
Make a well in the dry ingredients and pour the wet ingredients into the well. Use a rubber spatula to fold the wet and dry ingredients together until just moistened, but do not beat.
Add the chopped mango and fold it evenly into the cake batter. Pour the batter into the prepared pan.
Place the pan in the center of the oven and bake for 30-40 minutes or until a cake tester comes out clean.
Let the cake rest for about 10 minutes before turning it out onto a cake platter to continue cooling.
MAKE THE LIME GLAZE
In a small bowl, combine the powdered sugar, milk, reserved lime zest and juice of half a lime.
Whisk together until well combined.
Spoon the glaze over the top of the cake and smooth over the edges with an offset spatula.
Recipe Submitted by Good Old Bajan Cooking Group.
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