Mango Cake

Ingredients

All-purpose flour (Maida): 2 cups
Ripe Mango, puréed: 1 cup
Baking powder: 2 tsp
Baking soda: 1 tsp
Butter: 200 grams
Sugar, granulated: 1 cup
Vanilla/Mango essence: 1 tsp
Eggs: 3
Milk: 2 tbsp

 Method     

Preheat oven to 180 deg. C. Grease the cake tin with butter.   

Sieve together flour, baking powder, baking soda and salt   

Cream butter and sugar together in a bowl till light, then add puréed mangoes, vanilla essence and mix well.  

Beat eggs with a hand blender till light and fluffy.   

Add one third of the flour mixture to the mango mixture. Add one third of the beaten eggs and mix very slowly.     Again add one third of the flour and one third of the eggs and mix.     

Finally add the remaining flour and the remaining eggs and mix well. You could now add milk to correct the consistency of the batter.            

Transfer the batter into the prepared tin and place it in the preheated oven. Bake at 180 deg. C.  for about 30 minutes.  Check if it is done by inserting a skewer in the centre of the cake. If it comes out clean, it is done.   

Turn over onto a rack and cool before slicing.

Note: For best results, make sure the mangoes are not overripe.

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