Ingredients
For the cake
110g/4oz plain flour
1 free-range egg
splash of carbonated water
55g/2oz soft brown sugar
1 vanilla pod, split and seeds scraped out
55g/2oz egg noodles, cooked
knob of butter
For the caramelised mango
juice of 1 orange
55g/2oz soft-brown sugar
1 mango, peeled, stone removed and sliced
Greek yoghurt, to serve
Method
1. Pre-heat the oven to 220C/425F/Gas 7.
2. To make the cake, place the flour in a large bowl and beat in the egg. Whisk in enough carbonated water to create a batter the consistency of double cream.
3. Add the sugar and vanilla seeds and stir in.
4. Add the cooked noodles and stir well.
5. Gently melt the butter in a small oven-proof non-stick frying pan. Pour in the cake mixture and cook for 3-5 minutes to set. Transfer to the oven and cook for 10-12 minutes, until golden and cooked through.
6. To make the sauce, heat the orange juice and sugar in a pan over a medium heat to form a caramel.
7. Add the mango slices and shake the pan to ensure all the mango is coated in caramel. Cook for 3-4 more minutes until the mango is caramelised.
8. To serve, remove the noodle cake from the oven and turn out onto a plate. Pour the caramelised mangoes over the top and serve with a dollop of Greek yoghurt.
