MANGO CAKE

I opened the refrigerator door to find a plate full of mangoes. As has become my habit, I took a mango out, held it close to my nose and sniffed it. I love the scent of mangoes. I wondered if I should make the mango kulfi again, though I must admit, I’m getting a bit tired of it now after having made it three times already.  I want to make a mango cheesecake but I do not have cream cheese or gelatine. Want to make a no-bake oreo cheesecake? 

Yeah, they were all yellow!

I scrolled through recipes on the internet and decided to make a mango cake. It looked so lovely and yuellow! I was also curious to see how the cake would turn out as the butter is rubbed into the flour instead of being whisked with the wet ingredients.

 Recently, I was craving for a brownie and decided to bake the ooey-gooey fudgy brownie. I must have been distracted while baking, for I added the ingredients in the wrong order and didn’t realise it until I noticed the batter looked funny. Baking disasters always upset me, however Skip is generally around to infuse optimism.  “It has chocolate in it, how wrong can it go, I’ll eat it”, said he. The brownie didn’t come out as expected but I was pleasantly surprised at the way it turned out. I had created the brookie (brownie + cookie). It was crisp and crinkly on the top and chewy on the inside. All’s well that ends well.

The mango cake looks so pretty! It’s yellow too! The cake is moist and soft. Sky and Skip loved it. Here is why I didn’t like it much. I had a big smile on my face as I brought the slice of cake near my mouth, I was expecting an explosion of the mango flavour in my mouth and all I got was an aftertaste of something that tasted like the raw mango candy. I don’t like it when my ‘happy smile’ disappears in an instant.

Would I bake the cake again ? Probably yes, it would make an excellent base, it’s soft and spongy and could taste better with buttercream on it. Skip and Sky thought it was perfect.

MANGO CAKE

Ingredients:

All purpose flour (maida) – 100 gms + 1 tbsp

Castor sugar – 100 gms

Baking powder – 1 tsp

Salt – a pinch

Butter – 42 gms (3 tbsps)

Egg – 1

Mango puree – 60 ml (one medium sized mango)

Milk – 2.5 tbsp

Vanilla essence – 1 tsp

Method:

1.      Preheat oven to 180C and grease a 6 inch tin.

2.     In a bowl, whisk together the wet ingredients –egg, mango puree, milk and vanilla essence until smooth.

3.   In a separate bowl, sieve together the flour, sugar, baking powder and salt. To this, rub in the butter until the mixture resembles breadcrumbs.

4.  Add the flour mixture to the wet ingredients and whisk it well until the batter turns smooth and forms ribbons while falling.

5.    Bake it for 35-40 mins.

6.    Done

Recipe notes:

•      I do not have castor sugar, so I used powdered sugar.
•     This is a small cake, do not bake it in larger tin.
•      To get the breadcrumbs texture, the butter ought not to be too soft. I used my hands to rub it into the flour mixture.