Quatre-quarts à la Mangue (Mango Pound Cake) is a traditional Senegalese recipe for a classic sponge-style cake leavened with baking powder that containes diced mangoes in the batter. The full recipe is presented here and I hope you enjoy this classic Senegalese version of: Mango Pound Cake (Quatre-quarts à la Mangue).
Peel and pit the mango then cut the flesh into large dice. Gently melt the butter and set aside to cool slightly.
Whisk together the eggs and sugar in a bowl then work in the melted butter. Sift over the flour and baking powder then work into the egg and butter mix with a wooden spoon.
Add the diced mango then turn the batter into a greased and floured springform cake tin. Transfer to an oven pre-heated to 160°C. Bake for about 50 minutes, until golden brown and cooked through (a skewer inserted into the centre of the cake should emerge cleanly).
Allow to cool in the tin for 10 minutes then turn out onto a wire rack to cool completely.
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