Mango cake!!!

Hola!!!



If you live in Britain, you should have noticed that the weather is getting slightly warmer and it is something people in Britain love. For me getting warm is starting to compare the temperature to Bangladesh and so that reminds me of Bengali fruits, especially mangoes. Having mango in the form of the fruit itself is delicious but it is boring. So then why not incorporate such an amazing fruit with my favourite thing to do; Baking! If you have seen my snapchat or any other way, I have been talking about secret project which is this recipe I developed. Sadly it has no fresh mango but the ingredients added to make it mango flavour makes it very fruity and delicious. You can just eat the cake on its own or decorate it like I did and I went crazy with different refreshing fruits and fresh cream. The cake is really spongy and moist and the flavours just fill your mouth with joy.

Enough chit chat, lets get to the recipe


Ingredients:

For the cake:
- 1 1/2 cup (375g) Softened Butter
- 1 1/2 cup (375g) Sugar
- 1 1/2 cup (375g) Self Raising Flour
- 1 tbsp Baking Powder
- 6 Eggs
- 1 1/4 cup (300g) Mango Puree
- 30g Dried Mango (chopped)

Ingredients of the cake

For Decoration:
- 3 cup (750g) Fresh Double Cream
- ~1 cup (225g) Mango Puree
- ~1/2 cup (110g) Sugar
-  Fruit of you choice. I chose:
> Canned Apricot
> Canned Mango
> Canned Pineapple
> Kiwi
> Strawberries
> Dehydrated Papaya
> Passion Fruit
> Apricot Jam (for glazing)

Ingredients for decoration

Method:

1. Separate the egg yolks and egg whites

2. Beat the egg whites until soft peaks appear. Do not mess this step because it is crucial to make the cake spongy.

3. Add in the egg yolks and mix well.

4. Slowly add the sugar and mix at the same time and keep beating until sugar is mixed well with the eggs.

5. Add the butter bit by bit and mix. Make sure the butter is quite soft and in small chunks so it incorporates well to the egg or it won't mix very well.

6. Sift in half of the flour and baking powder and mix well.

7. Sift in the second half of the flour and mix gently until it forms a smooth batter. At this point the batter may look like a dough but do not fear.

8. Add in the mango puree and dried mango and mix well. This is where the batter gets thinner and less like a dough.

9. Preheat oven to 150°C (302° F).

10. Line pans with baking paper. I used one 8" and one 9" to make kind of like a two tiered cake.

11. Raise oven temperature to 180°C (356° F).

12. Bake 8" for 30-35 minutes and 9" for 45-50 minutes or until skewer comes out clean when inserted into the cake.

13. Let it cool properly

14. Whip the double cream, mango puree and sugar together to form mango flavoured whipped cream.

15. Decorate to your taste.

16. Share it with everyone and enjoy!

Warning: I am about to bombard the ending with tons of pictures I took of my cake!

Finally managed to develop my own mango cake recipe and reveal it to my readers and I am very proud of it, you will notice why once you make it and taste it yourself. I hope you enjoyed my recipe and I will try to create more recipes of my own in the future and probably more in summer. Is there anything you would like me to create? Let me know! Give this a try!


Yours, Nafiza