Moist Mango Pound Cake
A delicious Moist Mango Pound Cake enriched with ripe mangoes, perfect for any occasion.
Equipment
- 8-inch loaf pan
- Food processor or mixer grinder
- nonstick frying pan
- electric hand mixer
Ingredients
Dry Ingredients
- 1.5 cups All purpose flour or Maida
- 1 teaspoon Baking powder
- 0.25 teaspoon Baking soda
- 0.25 teaspoon Salt
Wet Ingredients
- 0.5 cups Unsalted butter
- 0.75 cups Caster sugar or White powdered sugar
- 0.5 cups Reduced mango puree measured after reduction
- 2 pieces Eggs
- 7 g Cardamom powder from Green cardamoms
Instructions
Reduced Mango Puree
- Cut two ripe mangoes in cubes and make a puree using a food processor or mixer grinder.
- In a frying pan, cook the mango puree over low heat for 10 minutes, stirring frequently.
- Cool the mango puree completely at room temperature before adding it to the batter.
- The Reduced Mango Puree can be prepared a day in advance.
Preparing the Cake
- Ensure all ingredients are at room temperature.
- Grease a loaf pan and place baking paper at the bottom.
- Sift flour, baking powder, baking soda, and salt into a bowl.
- In a separate bowl, whisk butter and sugar using an electric hand mixer.
- Preheat the oven to 180 degree C.
- Add eggs to the butter-sugar mixture one at a time, whisking well.
- Add the reduced mango puree and mix well.
- Add the flour mixture in 3 batches, whisking well until thick.
- Transfer the batter to the prepared pan and smooth the top.
- Tap the pan gently on the counter to release air bubbles, then bake for 40 minutes.
- Allow the cake to cool in the pan for 10 minutes, then remove and cool completely on a rack.
- Slice, serve, and enjoy!
Notes
Adjust sugar based on the sweetness of the mangoes used.
Nutrition
Serving: 1sliceCalories: 260kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 250IUVitamin C: 5mgCalcium: 15mgIron: 1mg
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