¾ Cup of chopped dried Mango (If you haven't got mangos, use apricots).
¾ cup of boiling water
½ tsp of baking soda
Add the chopped mango to the boiling water and stir in the baking soda. Allow to cool.
125g of softened butter
½ cup of organic raw vanilla sugar
½ tsp of Pure Vanilla Extract
1½ cup of self-raising flour
2 tbsp custard powder
½ cup of desiccated coconut
1 cup of white chocolate bits
Cream the butter and the vanilla raw sugar until light & creamy Add eggs & Pure Vanilla Extract & beat well until light. Add the flour, custard powder, coconut, cooled fruit mixture & chocolate bits. Without over mixing, stir until combined. Pour into prepared cake tin and then sprinkle over the topping evenly. Bake in the oven for 40 to 50 minutes, or until a skewer comes out clean.When cooked leave in the tin for 15 minutes and then remove and place on a cake rack.
75 g butter
½ cup of Pure Vanilla Organic Raw Sugar
½ cup of flour
¼ cup of shredded coconut
½ tsp of Cinnamon
Preheat the oven to 180°C. Line the base of a 20cm round loose bottomed cake tin. Prepare the topping first by melting the butter in a small saucepan. Remove from the heat & stir in dry ingredients. Allow to cool.
Serve cold sprinkled with icing sugar, or as a dessert with sweetened Mascarpone Cream and drizzle with this delicious Vanilla Syrup:
125g Caster Sugar
The seeds of 2 Vanilla Pods or 125g Raw Vanilla Sugar
Place the ingredients in a saucepan and bring to the boil slowly while stirring constantly to dissolve the vanilla sugar. Simmer gently for approximately ten minutes or until it has reduced to form a thickened vanilla syrup. This syrup is great on deserts and ice cream.