Not just your Bubbe’s honey cake. As a beekeeper and avid cook, I can take you and your honey places you’ve never been before- culinarily speaking.
So let’s get beeeeezy.
Alas poor Mango, I knew it well. A bit too well, and not fondly, either. But among beekeepers we can have a lot of fruit trees. The bees may like them, although other, smaller native pollinators and the wind are responsible for mango pollination. We are sometimes at a loss as to how, ahem, disperse the fruits. Thus descend the mangoes, but fear not. I have found a home for these slippery orange fruits and you won’t even know it’s there. (Can you tell I’m not so fond of mango?) 
Honey-Mango Tea Loaf
You will need: 
- Stand mixer with paddle or large mixing bowl with an appropriate spoon
- Food processor or stick blender – depending on the ripeness of your mango
- Oven
- Loaf or cake pans, either floured & greased, or lined with baking parchment
- 425g 70% wheat/white flour
- 20g flax meal
- 160ml Vegetable oil
- 80g Demarara or brown sugar
- 80g White sugar
- 100g Honey
- 1 teaspoon ground ginger
- 1 teaspoon baking powder
- 1.5 teaspoons ground cinnamon
- 2 Eggs
- 2 teaspoons vanilla extract
- 250g mango puree – that’s about 1 average-sized mango
The Transformation Process: 
- Preheat the oven to 180c
- Prepare your pans
- Seed, peel, and puree your mango
- Whisk the dry ingredients together
- Beat together the sugar, eggs, oil, vanilla, and cinnamon until slightly frothy
- Mix in the mango puree
- Add the dry ingredients and stir just to combine – the batter will be sticky, and may remind you of (gasp) carrot cake.
- Fill your selected & prepared pans to about 2/3 full
- Bake at 180c for 45 min – 1 hr. depending on the size of your pans. Do the clean skewer test.
- Cool on a rack, removing from the pan after 10 minutes.
Enjoy naked (the cake, silly), with butter, honey, or with one of several shmear-able concoctions blogged about before. Makes a great gift. Freezes well.
