Serves: 10 to 12
Some ingredients make a heavenly combination, like the mango and cardamom. Isn’t it? Before the season for fresh mangoes runs out, rush to prepare this cardamom flavored, eggless mango cake with a buttercream layer and a luscious layer of mango, cardamom and pistachios; serve with mango coulis.
Ingredients
For Cake:
All Purpose Flour (Maida) – 1 1/2 cup
Baking Powder – 1 teaspoon
Baking Soda – 1/2 teaspoon
Salt – 1/2 tsp
Cardamom Powder – 1 teaspoon
Warm Milk – 1/4 cup
Fine Granule White Sugar – 2/3 cup
Fresh/Frozen Mango Pulp – 3/4 cup
Oil – 1/4 cup
Lemon Juice – 1 1/2 teaspoons
For Simple Syrup:
White Sugar – 1/2 cup
Water – 1 cup
For Mango Layer:
Mango, chopped – 1 cup
Sugar – 2 to 3 tablespoons
Cardamom Powder – 1 teaspoon
Pistachios, coarsely pounded – 1/4 cup
For Mango Coulis:
Mango Pulp – 1/2 cup
Sugar, powdered – 2 tablespoon
Lemon Juice – 1 teaspoon
For Buttercream Layer:
Soft Butter – 3 tablespoon
Powdered Sugar – 1 cup
Vanilla Essence – 1 teaspoon
Method:
Preparing Cake:
- Preheat the oven to 180C/350F.
- Grease and dust a 9″ round cake pan.
- In a bowl, take all purpose flour, baking powder, baking soda, salt and cardamom powder. Using a whisk mix thoroughly. Keep it aside.
- In another mixing bowl, take warm milk and sugar. Whisk until the sugar melts.
- Add the mango pulp and lemon juice. Mix thoroughly.
- Pour oil, mix well.
- Fold in the dry ingredients, mix gently using a spatula until all the ingredients are well combined. Do not over-mix.
- Pour the batter into a greased tin.
- Bake for about 30-40 minutes or until the skewer inserted in the center of the cake comes out clean.
- Place the cake pan on a wired rack and allow it to cool down.
- Take sugar and water in a saucepan and heat it until the sugar melts completely
- Turn off the heat and allow it to cool down completely,
- Refrigerate until use.
- Take chopped mango and sugar in a pan.Cook on medium flame until the sugar melts and there is no trace of liquid. Ensure that the mixture does not turn mushy. If the mango is too ripe or has lot of water content, do not chop the mango, instead cut into bigger pieces so that they do not turn mushy when cooked. Turn off the heat.
- Add cardamom powder and pounded pistachios. Mix well and allow it cool down to room temperature.
- Take mango pulp, powdered sugar and lemon juice in a small mixing bowl and mix thoroughly until it is smooth.
- Adjust the sweetness depending on the sweetness of mango pulp.
- In a bowl take soft butter, powdered sugar and vanilla essence.
- Using an electric mixer, on medium speed, beat it until the mixture is soft and fluffy. The mixture should form soft peaks.
Assembling the cake:
- Unmould the cake and place it on a flat kitchen surface.
- Horizontally, halve the cake.
- Pour about1/4 cup of prepared simple syrup on each half. Ensure that you pour just enough syrup to wet the cake.
- Place one half on a cake on a cake board, apply half the prepared buttercream on the surface.
- Spread the prepared mango filling evenly on top of the buttercream layer.
- Take the other half of the cake and spread the remaining buttercream on the halved side.
- Now the the side of the cake with buttercream on top of the mango filling layer. Press the top half of the cake gently down to stick well, discard any buttercream and mango filling layer that may pop out.
- Refrigerate for 1-2 hours.
- Cut the cake into wedges.
- Pour mango coulis on top and serve.
