E' la rivisitazione di una ben più classica torta pesche-mandorle. Ho solo sostituito le pesche con il mango, la ricetta è presa dal libo Cucina in salute ed infatti è una torta salutare perchè non contiene burro.
Ingredienti
1 mango
4 uova
100 gr di zucchero
150 ml di olio di semi
200 gr di farina
1 bustina di lievito
4 cucchiai di liquore all'amaretto
2 cucchiai di miele
50 gr di mandorle a lamelle
Whip eggs with sugar until white and will be swollen, pour the oil flush and continue beating until it is completely absorbed from mixing. Mix the flour with the baking powder and mix well.
Pour the batter into a greased and floured cake tin with a zipper. Distributed over the mango, cut into pieces and bake at 180 degrees for 30 minutes. Wait a few minutes before you unmold the cake.
Toast the almonds in a nonstick pan for about 1 minute over medium heat. Melt the honey with the liqueur, brush the top of the cake, spread over the almonds and decorated with icing sugar.
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