Mango and Semolina Cake

Mango and Semolina Cake

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  • Recipe difficulty: Medium
  • 0 of 5
  • Preparation time: 


250g Butter 

250g Caster Sugar 


150g Polenta or Semolina 

50g Ground Flaxseed 

100g Ground Almonds 

1 tsp Baking Powder(gluten free if using polenta)

135g Mango and Papaya Pulp 


100ml Mango and Papaya Juice 

75g Caster Sugar 


50g Toasted Almonds  (optional)


Serves: 10

Difficulty: Medium

Time: 45 minutes

  1. Heat the oven to 180C.
  2. Grease and line a 24cm round spring form tin.
  3. Cube the butter.
  4. Insert the JUICE FILTER into Kenwood PureJuice Pro.
  5. Peel and de-seed the papaya.
  6. Peel and de stone a mango.
  7. Juice the papaya and the mango and reserve the pulp and the juice.
  8. Add the cubed butter and the sugar to a large mixing bowl.
  9. Use a spatula to cream the two together until light and fluffy.
  10. Mix in an egg at a time until fully amalgamated.
  11. Then add the dry ingredients and mix together until the batter is smooth.
  12. Gently fold in the pulp.
  13. Pour in the cake tin and bake in the oven for 30-35 minutes.
  14. Check it is done; a knife should come out clean if inserted in the centre of the cake.
  15. Once baked, remove from the oven and pierce holes in the top witha knife.
  16. Leave the cake in the tin whilst you make the drizzle.
  17. Add 100ml of the juice to a saucepan with the caster sugar and bringto a simmer.
  18. Leave to simmer for 10 minutes/ until thickened.
  19. Leave to cool for a couple of minutes.
  20. Pour the drizzle all over the cake.
  21. Leave the cake to cool in the tin for 20 minutes.
  22. Toast almonds by sautéing over a medium heat until golden brown.
  23. Sprinkle over the cake after the drizzle has been poured

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