I had the idea of using mango puree for this dish, but decided at the last moment that it would add too much liquid to the cake, and instead used a cup of Philippine Mango Powder; I think that I should have gone with my original idea in addition to the mango powder, certainly the mango-ness was lost in the honey flavour. Don't get me wrong, it was still very tasty, we just couldn't taste the mango.Mango Honey Cake
225 g sweet butter
250 g runny honey
100 g dark muscovado sugar
3 large eggs
300 g (2-1/4 cups) self-rising flour
1 cup mango powder
2 Tbsp honey
Preheat oven to 300F. Grease a 9-inch springform pan. Allow durian flesh to thaw.
Melt butter, honey, and sugar slowly in a saucepan. Boil for one minute. Leave to cool (caramel will thicken).
Beat in eggs one at a time in the saucepan. Whisk in flour into egg caramel mixture in two batches. Mix mango powder well into the flour mixture with a whisk.
Pour into the greased pan and bake for 50-55 minutes or until cake is golden brown and spring back when pressed.
Turn out the cake onto a wire rack. Warm 2 Tbsp honey in a small saucepan and brush over the top of the cake to glaze. Leave to cool.