Warning: Nut allergy allert!!


425 g (15 oz) tin mango slices in syrup, drained.
90g (3¼ oz) unsalted butter, softened
185g (¾ cup) caster (superfine) sugar
2 eggs, lightly beaten
60g (½ cup) self-raising flour
2 tablespoons ground almonds
2 tablespoons coconut milk
2 tablespoons lime juice


Preheat the oven to 200°C (400°F/Gas 6). Grease four 250 ml (1 cup) muffin holes and line with mango slices. Beat the butter and 125g (½ cup) of the sugar in a bowl with electric beaters until light and creamy. Gradually add the egg, beating well after each addition. Fold in the sifted flour, then add the almonds and coconut milk, then spoon into the muffin holes. Bake for 25 minutes, or until a skewer comes out clean when inserted into the centre of the cakes.

To make the syrup, place the lime juice, the remaining sugar and 125 ml (½ cup) water in a small saucepan and stir over low heat until the sugar dissolves. Increase the heat and simmer for 10 minutes. Pierce holes in each cake with a scewer. Drizzel the syrup over the top and allow to stand for 5 minutes to soak up the liquid. Turn out and serve.

Makes 4.