Glazed Mango, Ginger And Chia Seed Cake

• FOR THE CAKE:
• 2 cups All Purpose Baking Flour
• 1 teaspoon Baking Powder
• 1 teaspoon Baking Soda
• 1/4 teaspoons Salt
• 3 Tablespoons Chia Seeds
• 1/2 cups Vegetable Oil
• 1 cup Sugar
• 2 whole Eggs
• 1 cup Greek Style Plain Yogurt
• 2 whole Mangoes, Peeled, Pitted And Diced
• 3 Tablespoons Diced Candied Ginger
• FOR THE GLAZE:
• 1/2 cups Confectioners' Suar
• 1 Tablespoon Melted Butter
• 2 Tablespoons Orange Juice

1. Preheat your oven to 350 F. Lightly spray a Bundt cake pan with non-stick cooking spray and set it aside.
2. In a medium bowl, combine the flour, baking powder, baking soda, salt, and Chia seeds, and whisk them together.
3. In a large bowl, blend together the oil and sugar, then beat in the eggs and vanilla.
4. Mix the dry ingredients into the egg mixture, a little at a time, alternating with the Greek yogurt.
5. Carefully fold in the mango and ginger, then pour the batter into the prepared cake pan.
6. Bake at 350 F for 25-35 minutes. The cake is finished baking when a toothpick inserted into the center comes out clean. When done, remove the cake from the oven, set it on a rack and allow it to cool for about 5 minutes.
7. Place your hand over the cake and carefully flip it over to remove it from the pan. Allow it to cool completely on a wire rack.
8. Make the glaze by mixing together in a small bowl, the confectioners' sugar, melted butter, and orange juice. Blend until smooth. If you want thicker glaze, add more confectioners' sugar, a little at a time.
9. Once the cake is completely cool, drizzle the glaze over it.

cake, flour, baking powder, baking soda, ubc, chia seeds, vegetable oil, sugar, eggs, greek style plain yogurt, mangoes, candied ginger, confectioners, butter, orange juice

Taken from tastykitchen.com/recipes/desserts/glazed-mango-ginger-and-chia-seed-cake/ (may not work)