Créé avec l’IA
Eggless Mango Jalapeno Lime Cornmeal Cake
50 min 536 kcal par portion Moyen
Ingrédients
4 Portions
- All-purpose flour120 g
- Fine cornmeal100 g
- Fresh mango, diced250 g
- Granulated sugar100 g
- Vegetable oil55 g
- Light coconut milk150 ml
- Fresh lime juice30 ml
- Fresh jalapeno pepper, finely minced30 g
- Baking powder8 g
- Salt2 g
Instructions
- 1
Preheat the oven to 175°C (350°F). Grease and line a 20 cm (8-inch) round cake pan with parchment paper.
- 2
Place 150 g of the diced mango in a blender or food processor and blend until smooth. Reserve the remaining 100 g of diced mango.
- 3
In a large mixing bowl, whisk together the all-purpose flour, fine cornmeal, granulated sugar, baking powder, and salt until evenly combined.
- 4
In a separate bowl, whisk the mango puree, vegetable oil, light coconut milk, and fresh lime juice until smooth.
- 5
Pour the wet mixture into the dry ingredients. Stir gently just until no dry patches remain; do not overmix.
- 6
Fold the reserved diced mango and finely minced jalapeno into the batter until evenly distributed.
- 7
Transfer the batter to the prepared pan and smooth the top into an even layer.
- 8
Bake for 38–45 minutes, or until the top is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
