Mango and macadamia cake

One of my favourite things to do when I go home to visit my mother is to read all of the women's mags that she has accumulated since my last visit.  As she is a reader of a weekly magazine, this usually ends up being quite a lot of magazines.  I catch up on all the latest celebrity baby names, who's dating who and who is having a rocky marital time.

I also love looking at the recipes in mum's magazines.  There is usually something that takes my fancy, even if I never end up making it.

Back in March, I saw a recipe for Mango and Macadamia Cake in one of mum's magazines:

Delicious - I am sold!  I was a very bad person and tore the page out of the magazine to make the cake.  It was worth it - the cake was a delicious light spongy confection full of mangoes and macadamia nuts, and topped with even more macadamias (I skipped the extra mango on top).

The recipe is from a February-March 2015 edition of Woman's Day magazine (no idea which one - the pages unhelpfully don't contain that information), but it is from p61, and the recipe is as follows:

1 1/2 cups self-raising flour
3/4 cup sugar
1/2 cup cream
2 lightly beaten eggs
1/4 cup boiling water
1 teaspoon vanilla essence
 grated zest of 1 lime
1 small mango, peeled and diced
2/3 cup chopped toasted macadamia nuts

Preheat your oven to 180 degrees Celsius.  Grease and line a 20cm springform pan.

Combine the flour and sugar in a large bowl. Stir in the cream, eggs, water, vanilla and lime zest.  Fold in the mango and half of the macadamias.

Scrape the batter into the prepared pan and bake for 50-55 minutes or until cooked through.  Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

To ice the cake, combine 1 1/2 cups sifted icing sugar, 1 tablespoon of lime juice and one teaspoon of vanilla essence, drizzle over the cake and top with the remaining macadamias.