Moist low-calorie mango cake

Ingredients for 1 servings:

• 200 g flour
• 1 tsp baking powder
• 1 mango(s), (over)ripe
• 1 dash of lemon juice or pineapple juice
• 1 tbsp liquid sweetener or 70 g sugar
• 2 eggs
• 50 g quark
• possibly milk if needed
• Fat for the mold, optional

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

simple, without butter and without sugar

Preheat oven to 200°C (top/bottom heat). Combine flour and baking powder in a bowl and mix well. Purée the ripe mango and a dash of lemon or pineapple juice with a hand blender or mixer until smooth. If the mango is overripe, you can use less sugar or sweetener. Season to taste. Stir the mango paste, sweetener, eggs, and quark into the dry ingredients and form a soft dough. If it becomes too stiff, add a little milk. Grease the pan or line it with baking paper and pour in the batter. Now reduce the oven temperature to 180°C (350°F) and bake the cake for about 45 minutes. After 30 minutes, I recommend doing the toothpick test. Powdered sugar or vanilla sauce go perfectly with this.