Last weekend I bought some tinned mango purée and was wondering what to do with it. You can blend with yoghurt and crushed ice to make a chilled mango lassi. Ideal for summer, but I wanted to make something more complicated than that. If I think of dessert the first two things that comes to mind is ice cream and cake. Mango ice cream I have had several times but never had a mango cake. So I thought of experimenting with it and here is what I ended up with. Trust me its not bad! It turned out to be a moist and soft cake.
As I said I was "experimenting", the measurements given below is not exactly accurate as I didnt measure them in the scale but they are quite close enough. Good Luck if you are trying this.
4 Tbsp of self rising flour (heaped)
2 Tsp baking powder
30 Gms melted butter
6 Tbsp mango puree (the Alphonso and Kesar varieties are the best)
2 Tbsp sugar
In a bowl break the eggs, add the sugar and melted butter and beat together. After the mixture becomes light an fluffy, add the flour and the baking soda and beat again for ten minutes or until you see air bubbles forming. Now add the mango puree and continue beating. Add a bit of flour if the mixture becomes runny.
Butter the baking tin, pour the mixture in to it and bake it in the oven for 20 minutes at 190 degree Celsius. Once done let it cool for some time then get it out of the tin.
For simplicity I didn't bake another one of these instead I divided the cake into halves and made a sandwich with strawberry jam and topped with icing sugar.
Served with freshly brewed black coffee. Enjoy.