Gingerbread in June? You betcha. This isn't a holiday sort of cake in any sense. When I spotted this recipe in an old
Bon Appetit, I tucked it away into my 'must make soon' file. Anything that sounds just a little strange-but-wonderful gets tucked into that file. Fresh pureed mango is incorporated into a gingery flavored sweet bread that is scattered throughout with roasted macadamia nuts:
Mango Gingerbread with Macadamia Streusel.
If you're expecting a bread infused with the wonderful, tropical flavor of mango, this isn't it. The mango simply works as a 'moisturizer' much the same way that applesauce does in cakes. Added buttermilk helps with the tenderness as well. The whole cake only has 1/4 cup of canola oil in it.
This bite gives you a sneak peak of how moist the bread is. Heavy on the ginger flavor, this cake-like bread is topped with a mixture of macadamias, sugar and crystallized ginger. If you don't care much for a heavy ginger flavor, I would suggest nixing the crystallized ginger on top.
We liked it best with a smidgen of sweetened whipped cream. Next time I might even add two smidgens.
The next strange-but-wonderful recipe sitting in my 'must try soon' file involves salmon, peanut butter, and grape jelly. No kidding. Because you never know...it might just be the next best thing!
This recipe can be found
HERE.
I do love gingerbread and this one looks fantastic! Mango and ginger are perfect together and the macadamia nuts are just over the top!
ReplyDeleteThe mango makes it perfect for summer although there is no season for cakes :)
ReplyDeleteLooks wonderful!
Ah, you've made a "manggy" gingerbread! A woman after my own heart, heh heh :) I love mangoes and I love your cake! (We don't really care for categorizing food by season here, so it's all good anytime, haha)
ReplyDeleteWhy not Lori? It looks like a wonderful cake for coffee or tea. I'll have a slab!
ReplyDeleteYum this looks delish--and so different.
ReplyDeleteHow unique! I love it. The moister the better and from your pictures, it looks perfect.
ReplyDeleteI'm a sucker for molasses and buttermilk. I know I'd love it!
ReplyDeleteI don't think there's a bad time of year for gingerbread!!
ReplyDeleteSounds yummy! I love that you used mango in there - the bread looks so soft and moist!
ReplyDeletesalmon, peanut butter, AND grape jelly! wow...that combo makes me a little nervous, but I'm sure you'll make it come out delicious...now, if it were me putting together that recipe, it'd probably come out a little on the toxic side ;).
ReplyDeleteThese look so perfect. Anything with the word 'streusel' makes my mouth water. I love how this tasty treat incorporates summer and winter flavors, too :).
YUM
ReplyDeleteI bet this was so tasty! I love mango and I think using fruit in cakes for moisture is fabulous I love it! :-)
ReplyDeleteWow, I love gingerbread & mango but never thought of the combo. I'm sure this is delicious. Definitely in my to try file.
ReplyDeleteI'm eagerly awaiting this salmon recipe. Intriguing, very intriguing!
Okay this looks awesome but I can't wait for that crazy sounding salmon thing, I'm intrigued!
ReplyDeleteGingerbread in June -- Recipe Girl, you are a baker after my own heart! It sounds fantastic and looks scrumptious!
ReplyDeleteWhat a great combo, sounds wonderful!
ReplyDeleteYou've been baking like crazy! This looks wonderful!
ReplyDeleteI could eat gingerbread all year round. I love this spin on it, sounds terrific!
ReplyDeletetis a most moist mixture of mango and macadamias. i'll take mine with six smidgens of whipped cream please. :)
ReplyDeleteI'm a fan of gingerbread ANY time of year; and especially of mangoes... together, they sound absolutely delicious - yum!! And yes, DO enjoy more of that streusel with more than just a smidgen of whipped cream ;0)
ReplyDeleteThat next recipe that you want to try sounds REALLY intriguing... can't wait to read about it! :0)
I love a good, moist cake! This looks like it fits the bill, and with macadamia nuts it sound fantastic!
ReplyDeletei would have never thought to mix the two, but i do love mangos!! i noticed you were in s. california...my whole family and i were born there!
ReplyDeleteGreat recipe - very different from anything I've tried! Your pics are so cute and nice looking.
ReplyDeletehow exotic RecipeGirl. Is this too sweet to make for a breakfast? I feel like this would be wonderful with a cup of coffee.
ReplyDeletei'm very curious about this upcoming salmon recipe
Ali- we enjoyed this with whipped cream for dessert, but my son also liked it for breakfast (sans whipped cream.)
ReplyDeleteYou know, I have never tried mango in a cooked dish and it looks as if I am seriously missing out! Lovely recipe!
ReplyDeleteLori, I don't think you've ever made one thing that didn't make me say "Oh, I have to make that!"
ReplyDeleteThis is no exception. I love how the mango puree allows you to cut the fat. Same thing it did in my mango buffalo wings! It's like the new miracle fat replacement. I'm definitely going to make this. I adore gingerbread!
Who cares what month of the year it is, Gingerbread is great ANY time of the year in my opinion ;]
ReplyDeleteThese look fantastic! I would totally have this with some coffee or tea ;]
That looks good. I really like the mango and macadamia nut combo.
ReplyDeleteI've been looking for some new dessert recipes. This looks like a winner. Thanks!
ReplyDeleteI love the photo montage. Cool!
ReplyDeleteNice out-of-the-ordinary recipe :)
wow, this looks so moist and delicious! i wonder how this would taste with some other fruit? i have some peaches waiting to be used...
ReplyDeleteI love gingerbread and this one looks really yummy.
ReplyDeletethe mango gingerbread alone is fantastic !! and you just made the yumminess triple times with this macadamia streusel!!
ReplyDeleteWow, lovely ingredients and it looks so moist and delicious.
ReplyDeletethis is great. anything with Mango in it; especially if it's moistened to perfection. nice job.
ReplyDelete