Main ingredients:
Eggs: 4; Granulated sugar: 50g; Low-gluten flour: 70g; Sticky sorghum flour: 30g; Melted butter: 25g; Milk: 35g.
Auxiliary materials:
Small mangoes: 5.
Taste: Sweet; Process: Baking; Time: One hour; Difficulty: Normal.
Steps to make Sorghum Mango Cake
Prepare all the ingredients.
Whisk the eggs and granulated sugar until the mixture forms a ribbon when the whisk is lifted.
Sift the sticky sorghum flour into the low-gluten flour and mix well.
Add the mixed flour to the egg mixture in three batches, stirring well after each addition.
Add the mixture of milk and melted butter and mix well to form a smooth batter.
Pour the batter into a mold and bake at 180 degrees Celsius for 18 minutes. Remove from the oven and let cool.
Peel and remove the pit from the mangoes, then puree them in a blender.
Use a knife to cut a conical hole in the cake.
Spoon the mango puree into the hole in the cake.
Cut the mango into thin slices and decorate the cake in the shape of a flower.
Add chocolate beads as a finishing touch.
Delicious!
