Mango and chocolate crumble cake

Blend the mango with a mixer and then transfer to a large bowl. Add the beaten eggs, oil and yeast to the bowl and mix well again.

Add the ground almonds and rolled oats until all ingredients are well mixed together. Mix with a spoon or a whisk.

If you like things sweet, add your preferred sweetener. We have used 1 tbsp liquid saccharin.

Take a small removable silicone tin (ours is 15 cm), but if you do not have one, cover with baking paper so that it does not stick.

Bake at 170ºC for around 12 minutes.

Meanwhile, prepare the topping. Simply mix the ingredients for the topping in a bowl and stir.

Take the cake out of the oven and place the crispy topping on top.

Return to the oven for another 15 minutes. The oven time always depends on your oven and the size of your tin, so we advise keeping an eye on it and pricking it with a stick to know when it is ready.