(makes about 45 tea cakes)
Dry ingredients:
1.5 c. all-purpose flour
2 t. baking powder
1/2 t. baking soda
1/4 t. salt
1/4 t. cardamom
Wet ingredients:
1.5 c. mango puree
1/3 cup oil
1/2 c. white sugar
1 teaspoon vanilla extract
pinch saffron threads
1. Pre-heat the oven to 350F, and butter & flour a tea cake pan (I use the spray, Baker’s Joy, which makes it so easy.)
2. Mix the dry ingredients and wet ingredients separately, then combine and whisk to a smooth batter texture by hand. (Don’t over-mix.)
3. Spoon batter into prepared pan and bake 12-15 minutes, until a toothpick inserted in the center comes out clean. (My pan holds 30, so I do one-and-a-half batches.
Serve hot — particularly nice with passionfruit curd, clotted cream, or pineapple-chili jam. Although my kids just gobbled them down straight up. (At some point, I think I may try this as a jelly roll with the passionfruit curd and cream.)