yvmvbjmango and vanilla bean jan breakfast in bed

Mango & Vanilla Bean Jam 230g


Spread over sponge cake, top with whipped cream. Luscious!

SKU: yvmvbj Categories: ,

Additional Information

Weight 0.23 g
Suggested Usage

Spread over sponge cake topped with whipped cream.

Ingredient Declaration

Mango (56%), sugar, lemon juice, vanilla bean infusion

Country of Origin

Made in Australia from at least 99% Australian ingredients.


Gluten free

Best Before

24 months

Serving size: 10g
Servings per package: 23

Average Quantity per Serving Average Quantity per 100 g
Energy (kJ) 98kj 982kj
Protein (g) 0.1g 0.7g
Fat, Total (g) 0.0g 0.2g
– Saturated (g) 0.0g 0.0g
Carbohydrate (g) 5.6g 56.2g
– Sugars (g) 5.6g 55.8g
– Sodium (mg) 0mg 1mg

Mango & Vanilla Bean Jam Cake

125ml Butter 2 Eggs 2 tbsp Vanilla Syrup 2 cups Self Raising Flour 100gr Almond Meal 1/2 cup Milk 6 tbsp Mango & Vanilla Bean Jam
  1. Grease a 22cm cake tin
  2. Beat butter and sugar until pale
  3. Beat in eggs one at a time
  4. Add vanilla syrup
  5. Use a metal spoon to fold in flour, almond meal, milk and jam
  6. Bake at 180C for about one hour or until skewer comes out clean

Vanilla Syrup

  • 1 Vanilla Bean
  • 1/2 cup Caster Sugar
  • 1/4 cup Water
Scrape seed from vanilla bean – place seeds and bean in pot, add sugar and water and boil until a golden colour. Pour over cake and serve with cream.