Indian · serves 2

Mango Cake

Mango pulp in the batter and more in the cream. The cake to make in April.

60 min Some work Vegetarian

Ingredients

  • 250g plain flour
  • 200g sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 250g mango pulp
  • 120ml milk
  • 1 tbsp apple cider vinegar
  • 100ml sunflower oil
  • 1 tsp vanilla extract
  • Topping: 300ml cream, 3 tbsp icing sugar, 150g mango pulp, 1 mango diced

Method

  1. Milk and vinegar, 5 minutes to thicken.
  2. Sift flour, sugar, baking powder, soda and salt.
  3. Mango pulp, soured milk, oil and vanilla in. Mix to a smooth batter.
  4. Two lined 18cm tins. 180°C for 30 minutes.
  5. Cool completely — mango cream slides straight off a warm cake.
  6. Whip the cream with icing sugar, then fold in the mango pulp gently. Fold, don't beat, or it splits.
  7. Sandwich, cover, top with diced mango. Keep it in the fridge.

Questions people ask about Mango Cake

How long does Mango Cake take?

About 60 minutes from starting to sitting down, and it is a bit of work. A good part of that is unattended, so you can get on with something else once it is going.

What is the one thing to get right in Mango Cake?

Whip the cream with icing sugar, then fold in the mango pulp gently. Fold, don't beat, or it splits.

What can I use instead of maida in Mango Cake?

Use plain atta for a denser, nuttier result, or a 50/50 mix if you want to keep some lift.

Can I make Mango Cake ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Mango Cake vegetarian?

Yes, it is vegetarian. It is not vegan as written because it contains dairy; swap the dairy for a plant alternative and the rest of the method is unchanged.

Do I need an oven for Mango Cake?

Yes, this one needs an oven. If you do not have one, look at the no-oven filter on the baking page: eleven of the bakes here are built for a cooker, a pan or the fridge.

What do you serve with Mango Cake?

Roti or plain rice, with something sharp on the side: curd, pickle or sliced onion. Baking is chemistry, so scale it by weight rather than by eye: double every quantity, use a tin with roughly double the area, and expect to add ten minutes or so. Judge it by the skewer, not the clock.

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