About this recipe:This recipe is a delicious way to use fruit that you don't want to go to waste. Mango and raspberry are a terrific combination, but feel free to substitute other fruits such as blueberries, peaches, apples or strawberries. No fruit to hand? This is just as delicious without!
110g dark brown soft sugar
50g butter, softened
1/2 teaspoon ground cinnamon
110g butter, softened
200g caster sugar
1 teaspoon vanilla extract
250g plain flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
1/4 teaspoon salt
1/2 teaspoon ground nutmeg
1 mango - peeled, stone removed and diced
1 cup raspberries
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Preheat an oven to 180 C / Gas 4. Grease a 23cm (9 in) square baking tin.
Mix 60g flour, 110g dark brown soft sugar, 50g butter and cinnamon together in a bowl until the mixture is the consistency of wet sand. Set the topping aside.
Beat 110g butter and 200g sugar with an electric mixer in a large mixing bowl until light and fluffy. The mixture should be noticeably lighter in colour. Add the egg and mix well. Stir in the vanilla extract. In a separate bowl, combine 250g flour, baking powder, bicarb, salt and nutmeg.
Mix the flour mixture into the creamed butter mixture alternately with the buttermilk, stirring just to combine. After the last of the flour mixture is incorporated, gently fold in the diced mango and raspberries. Spread the cake mixture into the prepared tin (the cake mixture will be thick). Sprinkle with crumble topping.
Bake in the preheated oven until a skewer inserted into the centre comes out clean, about 50 minutes. Cool on a wire rack.
You may use fresh or frozen raspberries. If desired, sprinkle icing sugar over crumble topping before serving.