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DESSERTS- CAKES & FROSTINGS:
Mango Gingerbread with Macadamia
Streusel
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Mango
Gingerbread with Macadamia Streusel |
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One unique and
delicious cake...
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STREUSEL: |
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1/3
cup |
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finely chopped lightly salted
dry-roasted macadamia nuts |
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¼
cup |
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granulated sugar |
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2½
Tbs |
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finely chopped crystallized ginger
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GINGERBREAD: |
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2
cups |
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all-purpose flour |
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¾
cup |
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(packed) golden brown sugar |
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1½
Tbs |
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ground ginger |
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2
tsp |
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baking powder |
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1
tsp |
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baking soda |
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¼
tsp |
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salt |
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1
lb |
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ripe
mangoes, peeled, pitted |
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½
cup |
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buttermilk |
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¼
cup |
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canola oil |
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2
large |
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eggs |
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1 |
Prepare
streusel: Stir all ingredients in small bowl to
blend. |
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2 |
Prepare
gingerbread: Position rack in center of oven and
preheat to 350°F. Butter 9x9x2-inch metal baking
pan. |
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3 |
Whisk first
6 ingredients in medium bowl to blend. Coarsely
puree mangoes in food processor. Transfer 1 cup
mango puree to large bowl (reserve any remaining
puree for another use). Add buttermilk, oil and
eggs to puree; whisk until blended. Add flour
mixture; stir just until combined. |
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4 |
Transfer
half of batter (about 2 cups) to prepared pan.
Sprinkle half of streusel over. Spoon remaining
batter over, smooth evenly with spatula, then
sprinkle with remaining streusel. |
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5 |
Bake bread
until springy to touch and tester inserted in
center comes out clean, about 45 minutes. Cool
completely in pan on wire rack. Cut bread into 9
squares and serve. |
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Servings: 9 |
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Recipe Source |
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Bon Appetit |
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PRINT this
Recipe
RATE this Recipe
Ratings:
***Hey,
This one's a keeper!- would
make it again.
"Loved this interesting recipe. We definitely liked it better
with a scoop of whipped cream than on its own."
-San Diego, CA
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