Mango Cake
What is life without mangoes?
Growing up in a Bangladeshi/South Asian household, mangoes would be our go-to fruit for every occasion. Whether it was just freshly sliced mango in the garden in the summer, a mango lassi enjoyed at big family feasts or a spicy mango salsa to accompany the meat dishes on Eid day meals, the fruit has always been a firm favourite for us.
It, therefore, pleases me greatly that mangoes are so highly revered in South Asia – and rightly so – gaining the status of being the national fruit in India. It is reported that there are over 500 different types of mango, and in the Rajshahi district there are over 250 different varieties grown. Each has its distinctive flavour and arguments about the superiority of one over the other can get very serious. There are some perfect for eating on their own, some that are great for making jams, drinks, chutney, and pickles. The raw green mango is even added to a dal or curry to enhance the flavour.
Recently, I wondered why I couldn’t combine mango with my other love – cake. The result? Another delicious version of my beloved mango.
Using tinned mango pulp (found in most shops all year round) is the best way to get the flavour and importantly the soft texture of the cake. There are many varieties but I find the East End sweetened alphonso mango pulp to be one of the best as it isn’t too sweet.
Also, a few of my friends questioned the use of oil in the cake, in fact, they found it quite odd. Firstly, carrot cake has oil and is delicious and not strange at all. Secondly, I really love a moist cake and nothing keeps cakes moist like oil! Why? It’s because oil does not solidify as cakes cool, whereas butter does.
On the subject of texture, I also like to sprinkle some caster sugar on top of the cake just before I pop it into the oven as it creates a flaky, crumbly top and gives it a bit more character.
This for me is a real summer cake. A light but moist sponge, politely asking to be enjoyed late in the afternoon in the garden with some tea. A heaped spoon of whipped double cream and some fresh mangoes sliced on top is although optional, very much encouraged.
Enough rambling from me, I hope you enjoy this summer bake.
Nadia x
Mango Cake
Ingredients
- 170 g Self-raising flour
- 100 g Caster sugar
- 170 g Butter or margarine, softened
- 300 g Alphonso (the best) mango pulp
- 1 tsp Baking powder
- 3 Eggs
- 2 tbsp Vegetable oil
- Double cream & fresh mango for the top, optional
Instructions
- Preheat the oven to 180°C and line a 10" cake tin.
- I like to keep things really simple with my cakes so simply beat the sugar and butter together until light and fluffy, then add all your other ingredients and continue beating until you reach a smooth consistency.
- Add the mixture to your baking tin. For a very easy sugary crust, sprinkle some caster sugar on top of your cake before putting in the oven.
- Bake for 30 minutes or until a skewer comes out clean.
- When cooled, to serve you can leave naked or top with whipped double cream and fresh mangoes.