As soon as the Mango season in India begins I am craving to make a perfect Mango cake. This cake can be played up or down by either serving it as a simple tea-time cake or transformed into a decadent dessert by topping with some fresh-cream frosting, with a dollop of vanilla ice-cream on the side. This recipe is easy to follow and results into a rich cake, full with the flavour of mangoes. I used Alphonso mangoes for the preparation and recommend the same. However if you do not have Alphonso mangoes handy, you can use other varieties - adjust sugar quantity by 1-2 tablespoons as required. You can also add a teaspoon of mango flavour to enhance the flavour.
1 cup plain flour
1 and 1/4th cup whole wheat flour
3/4 cup vegetable oil (sunflower oil) or butter at room temperature
1 and 1/2 cup sugar - powdered
1/2 cup milk
Puree of 2 medium alphonso mangoes
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons desiccated coconut or ground almonds
2 teaspoons mango flavour - optional
Prepare an 8 inch baking tin by lining with parchment paper and buttering the sides generously
Preheat the oven to 180 degrees
In a small bowl, mix together the dry ingredients - flour, baking powder, baking soda, salt and coconut/almonds
In a mixing bowl, beat oil and sugar together for 3-4 minutes till the mixture is pale and fluffy
Add 1/4th of the flour mix and fold in gently. Follow by cracking the egg and gently beat.
Repeat adding flour and mango puree, milk in the manner. Quantity of milk can be adjusted from 1/4th cup to 1/2 cup depending on the juiciness of the mangoes. The batter must be slightly thicker than pancake consistency
Add mango flavouring if using.
Bake for 35-40 mins at 180 degrees.
Let the cake cool in pan for 5 mins before inverting
Remove baking paper and let it cool on a wire rack
This can can be paired with fresh cream frosting, Mango custard, Mango crush/jelly or simply dusted with icing sugar.