Thursday, May 14, 2020

Mango Pound Cake

This cake was baked at end 2012 and since always in my draft  when I had ripe mangoes to get rid. I google and settled with this mango pound cake, I was attracted by the color (such bright yellow) of the cake and of course the raving on it.

Of course the color of my cake doesn't look appealing since we were using the different type of mangoes.

Recipe adapted from Parita's World

Ingredients:- Serves 10 - 12
220g all purpose flour
1 tsp baking powder
1/2 tsp baking soda
114g unsalted butter at room temperature
280g sugar (I reduced to 200g)
1/2 cup fresh mango puree
4 small eggs or 3 large eggs
1 tsp vanilla extract/essence

Method :
1.     Sieve the flour, baking powder and baking soda and keep it aside
2.    Beat together butter and sugar until light and fluffy , for about 3 to 5 mins
3.    Now add in the mango puree and beat until well combined.
4.    Now beat in one egg at a time alternating with flour mixture. I used 4 eggs so started with an egg and ended with an egg.
5.    Finally add in your vanilla essence and beat lightly just until its incorporated.
6.    Preheat the oven to 180 degrees C and grease and flour a pound cake tin.
7.    Pour the batter into greased cake tin and tap lightly on the kitchen platform so that the mixture is evenly spread.
8.    Bake the cake for 45 to 50 mins until a knife inserted comes out clear. My cake was baked in exactly 50 mins.
9.    Remove the cake pan from oven and leave it to cool down completely. Once the cake as reached on room temperate, slice the cake and serve it with a dollop of vanilla ice cream or cherish the flavors of mango as it is!

The cake is moist and soft with hint of mango taste, however didn't suit my taste as I didn't quite like baked mango taste lol.

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