OVERVIEW

Preparation

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  Preheat the oven to 180 degrees top/bottom heat.
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  Beat the soft butter, sugar and vanilla sugar with the beaters of a hand mixer until fluffy, then add the eggs.
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  Place the spelt flour, baking powder, salt and cinnamon in a bowl and mix together. Gradually add the dry ingredients with the Exquisa ZERO fromage frais mango and lemon juice to the butter and sugar mixture and stir to form a smooth batter.
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  Pour the batter into the mini bundt cake tins and bake in the oven for approx. 18-20 minutes. Then remove from the oven and leave to cool completely.
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  Peel the mango and remove the stone. Finely puree the flesh with a hand blender and serve with the mango mini bundt cakes.