It’s been awhile since we’ve updated the blog. We had to leave Grenada early so there were loose ends here and there we needed to handle and take care of. There’s been a family emergency and we needed to be back in PA. This time, we were only stuck at the Miami International Airport for 3 hours instead of 7. I thought the art display was rather neat and thought you guys would like it too.
We missed J’s Mom’s birthday by a few days, but to make up for it, we’re going to bake a week’s worth of mango desserts for her. She loves mangoes!
I made a mango and cherry almond cake that was gluten free, dairy free, and sugar free. It was crunchy on the outside, moist inside, and the fruit gave it just the right amount of sweetness. Yum!
Cherries had to be halved and pitted.
The pan was lined with fresh mangoes and cherries.
Extra fruit was placed on the bottom of the cake and was baked for 25-30 minutes to golden brown.
Here’s the finished product. For a first time bake I think it went very well. There weren’t any leftovers so I think the cake was a hit.