The cakes themselves are not sad, but the mango I found in my voluminous fruit/veg stand was. All bruised and forlorn on one side, bless it. I put it out of its misery quickly, peeled it and chopped all the usable flesh into small, fragrant, sticky pieces.

It was early in the morning, and I wanted to make a cake that required no noisy machinery, so went with the ‘weigh the eggs and add other ingredients accordingly’ method. Then I found I had no soft butter so olive oil it had to be. Oh noes.

Preheat oven to 190C / 170C Fan / Gas 5

2 eggs (124g)
124g caster sugar
80g olive oil (adjusted down because if you use the same amount of oil you get an oil bath, not a cake)
124g plain flour
3 – 4 tbs desiccated coconut for texture
2 tsp coconut extract
1 tsp vanilla extract
2/3 cup of mango pieces
1/4 tsp salt
1/2 tsp baking powder

Break the eggs you just weighed into a large jug. (It’s just easier to pour the mixture into the cases)
Place jug on scales.
Weigh in the sugar and the oil.
Add your extracts, baking powder and salt.
WHISK!
Measure in the flour, then add the coconut and mango.
Fold it all together gently so you don’t toughen the flour mixture.
Pop into cake cases (I ended up with 11 for some reason) and bake for 20 minutes at 170Fan.
You can pop extra coconut on the top if you want, it goes crunchy in the oven.

These are not light and airy, but they are delicious. I suspect they would go rather well with ice cream.

Yes, of course you can use fresh OR tinned mango, it just has to be ripe and soft.