When most of the World has the cold weather, in Australia, we are in the summer season. We are enjoying loads of mangoes now and I have tried few mango recipes to make use of the season. Recently, I tried this mango loaf cake and it came out so delicious. I used fresh mango pulp for this loaf and in your part of the world, if it is not the mango season, then you can use tinned mango pulp. I followed the recipe from here and it turns super awesome. Each one of us at home tasted a slice and I packed the remaining to Jany's office. They all liked it and without much delay, let us move on to the recipe. Check out my other Cakes & Christmas special recipes too.
Ingredients:Cake flour - 2 1/2 Cups(See notes for using Maida/APF)
Fresh/ Tinned Mango Pulp - 1 Cup
Caster sugar/Powdered Sugar - 1 Cup
Unsalted Butter - 3/4 Cup(170 gm)
Eggs - 3
Vanilla extract - 1/2 tsp
Baking powder - 2 tsp
Salt - a pinch
Broken Walnuts - 1/4 Cup
1. Sift the dry ingredients: flour, baking powder and salt. Keep it aside. In another bowl, cream the sugar, butter until fluffy and light.
2. Now crack open the eggs and beat it until well incorporated. Along with this add the vanilla essence. Beat approximately for 1 min in medium speed. Add the flour in parts and beat it at low speed until everything combines.
3. After incorporating the flour, add the mango pulp and mix it well in low speed.
4. Pour the batter into the lined or buttered loaf tin. Sprinkle the broken walnuts on the top and give a gentle press with the spatula. Preheat the oven @160 degrees and bake for 55 to 60 minutes until it is risen and golden. An inserted skewer in the centre should come out clean. Allow it to cool for at least 30 mins in the baking tin before transferring to the wire rack. Cool completely and then slice it.
The cake will stay fresh at the room temperature for 3 days if the weather is not extremely hot. It can be stored for a week in the refrigerator. Before serving microwave for a minute.
- Cake flour lightens and gives soft loaf. If you don't have cake flour, you can substitute it with Maida/All Purpose Flour. For every cup of maida you use, take out two tablespoons of maida and replace it with two tablespoons of Cornflour. Then sift it extremely well for even mixing.(at least 5 times is preferred).
- For this recipe, we need 2.5 Cups of Cake Flour. So, take 2.5 Cups of Maida and remove 5 tblsp of maida from it and replace it with 5 tblsp of Cornflour.
- This mango loaf cake is mildly sweet and it can be served as tea cake or breakfast slice.
- If you find the sweetness of the loaf is very mild then you can add any glaze/icing on top. We prefer mild cakes.
- Adding walnuts is purely optional and I prefer it since it gives a nice crunch to the loaf.
- For the mentioned quantity, I got this big loaf and a very small cake(not pictured). The temperature varies based on the oven used, so follow your oven temperature. This is a very big loaf and it requires more time.
Happy's Cook - Divya
Definitely a must try during summer... it looks so good.
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