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🍰 Moist Date and Mango Cake

167 kcal · 30 min · 4 servings

Ingredients

• 100 g fresh dates
• 2 eggs
• 3 tbsp rapeseed oil
• 100 g low-fat quark
• 160 g wholemeal flour (e.g. wheat or spelt wholemeal flour)
• 1.5 tsp baking powder
• 1 tsp cinnamon
• 450 g ripe mango (1 ripe mango)
• 10 g butter (2 tsp)

Instructions

1. 1. Cut the dates in half lengthwise.
2. 2. Remove the pits from the date halves.
3. 3. Place the soft date flesh into a large bowl.
4. 4. Blend the dates into a fine puree using a hand blender.
5. 5. Add the eggs, oil, and low-fat quark to the date mixture.
6. 6. Beat everything with a hand mixer until the mixture is creamy and smooth.
7. 7. Put the flour, baking powder, and cinnamon into a separate bowl.
8. 8. Mix the dry ingredients well together.
9. 9. Sift the flour mixture over the wet date cream.
10. 10. Fold the dry ingredients in carefully.
11. 11. Check the consistency of the batter.
12. 12. If the batter is too thick, add a little water.
13. 13. Wash the mango thoroughly under running water.
14. 14. Peel the mango completely.
15. 15. Carefully slice the flesh away from the large pit.
16. 16. Cut the mango pieces into small cubes.
17. 17. Grease a small rectangular baking dish (approx. 27 x 18 cm) with butter.
18. 18. Pour the finished batter into the prepared dish.
19. 19. Smooth the surface of the batter with a spatula.
20. 20. Distribute the mango cubes evenly over the batter.
21. 21. Preheat the oven to 180 °C (160 °C convection or gas mark 2–3).
22. 22. Place the dish on the middle rack in the oven.
23. 23. Bake the cake for 35 to 40 minutes.
24. 24. Remove the cake from the oven after the baking time.
25. 25. Let the cake cool in the dish.
26. 26. Cut the cooled cake into 10 equal pieces.
27. 27. Lift the cake pieces out of the dish carefully.
28. 28. Serve the pieces immediately.

Nutrition per serving

• kcal: 167
• Protein: 5 g · Fett/Fat: 6 g · Carbs: 23 g