- 1 egg
- 100 g butter
- 50 g light muscovado sugar
- 150 g porridge oats
- 50 g wheat or buckwheat flour
Cut the butter into cubes, melt in a pot and add sugar. Whisk in an egg and add the oats and flour while continuing to whisk. Cover the base of a 24cm diameter cake tin lined with greaseproof paper.
Bake at 200 degrees Celsius for 10 minutes, until the base has dried and is starting to turn golden. Remove from oven and lower the temperature to 150 degrees.
- 4 room temperature eggs
- 1 jar drained mango slices (about 250 g)
- u 200 g liquid from mango conserve
- 800 g room temperature cream cheese
- 70 g extrafine sugar
- 1 tbsp vanilla sugar
- 1 tbsp corn starch
Drain the mango slices on a sieve placed over a bowl. Mix the drained liquid with cream cheese, sugars and eggs until well combined, add corn starch.
Cut the mango slices into smaller pieces and carefully mix into the cream cheese mixture. Pour the mixture onto the baked base.
Bake at 160 degrees Celsius for one hour, until the filling is firm at the edges and only slightly wobbly in the centre. Slightly open the oven door and let the cake cool in the oven. Refrigerate the cooled cake for at least 4 hours before serving.
Decorate with chopped nuts, shredded coconut, mango, peach or apricot slices. In the picture pistachios and fresh mangoes were used.
Now it’s time to enjoy!