Mango Cake

My refrigerator is packed with loads of golden beauties, for the obvious reason, this being the mango season. I have been trying to make as many recipes possible with these ‘king of fruits’. You name it ­­–­ mango lassi, mango limeade, mango kulfi, mango shrikhand, mango milkshake… And now, this is a long pending dessert to be tried since the last season. Yeah, mango cake…

A delicious way to use this gorgeous fruit. This is soft, tender cake to go for any occasion. It’s also perfect with your afternoon tea.

Ingredients
1 cup all purpose flour

½ cup mango puree / pulp

2 eggs

½ cup butter, at room temperature

½ cup sugar

1 tsp baking powder

¼ cup milk

2 cardamom, powdered

½ tsp vanilla essence

a pinch of salt

Method

• Preheat the oven at 180 deg. Grease a baking pan and set aside.
• Cream butter and sugar until fluffy.
• Add eggs one at a time and beat well until frothy.
• Add milk and whisk well.
• Now, add mango puree and combine well.
• Beat vanilla essence.
• Sift together the flour, baking powder, cardamom powder, salt.
• Add the flour mixture to the wet mixture, and fold until just combined.
• Pour the batter into the prepared pan, smoothing the top with the back of a spoon.
• Bake about 30-35 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack to cool for about 15 minutes, and then gently remove the cake from the pan.
• Serve immediately or keep it refrigerated.