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Sunday, May 3, 2009

Mandarin Mango Crumble Cake

This cake was sooo good and very easy to prepare.  We had leftover roasted rhubarb (I'll try to get the recipe from my mom!) which we reheated - it was more like a chunky coulis - and served on the side.  The non-vegans enjoyed in with vanilla Breyers - no soy ice cream to be found in Gananoque!

My best advice when it comes to baking is to invest in an oven thermometer.  My oven, though new, digital, and pretty fancy, is a few degrees cool.  I bought a clip in temperature gauge at HomeSense for about $5.  My baking results have been so much more consistent.  A must if you are baking bread.


2 C All-Purpose Flour
1 1/2 C fine cane sugar
2 tsp baking powder
1 tsp ground cinnamon (or cardamom -
1/2 tsp fine sea salt
1/2 C Earth Balance Shortening
zest of 3 mandarins, juice reserved
3/4 C "milk" (I used the mandarin juice and added Silk coffee creamer to equal 3/4C)
1 tsp rum extract (vanilla, orange, or maple would work as well)
2 tbsp ground flax seed and 4tbsp water mixed (2 flax "eggs")
1 1/2 C mango, finely chopped
1 tbsp coarse cane sugar

Preheat oven to 350 degrees F (175C).  Lightly oil a springform pan( I used coconut oil) and set aside.  In a bowl, combine mango and mandarin zest.  Set aside to allow flavors to mingle. In your mixing bowl, sift flo
ur, sugar, baking powder, salt and cinnamon.  Stir in the shortening and combine with your pastry attachment until mixture is well mixed and resembles a coarse meal.  Set aside 1 C for later.  Add "milk", "eggs" and mangoes to the remaining mixture and stir gently until just mixed.  Spoon evenly into springform pan and spread the reserved mixture over top of cake.  Sprinkle top of cake with the coarse sugar and bake for 40-45 minutes, or until a toothpick comes out clean.  Let cool for 10-15 minutes before serving.

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