Skip to main content

Mango Cake



When I saw Elin's Dimply Mango Cake post in her blog, I told myself that I must try it  as mango is also one of my favourite fruits.  However, I tweaked it a bit, reduced the sugar, butter and the end result is also a yummy cake, especially  the delicious mango flavour.  It's quite a unique combination, have not seen this cake being sold commercially.  Hats off to Elin and thanks for sharing!



arranging the mango slices on the cake takes a bit of effort ......








the yellow bits are  the mashed  mango which certainly enhance the flavour of the cake





Recipe for Mango Cake


Ingredients
  • 6 oz Plain Flour
  • 2  Tsp Baking Powder
  • 1/4  Tsp Salt
  • 60 gm Butter/Margarine
  • 4  oz Brown Sugar
  • 2  eggs
  • 1/3 cup Canola Oil
  • 1.1/2  Tsp vanilla
  • 3 oz mashed mango
  • Mango slices from about  2 medium size mangoes
Method
  1. Sift the plain flour with the baking powder, salt, set aside.
  2. Beat butter and sugar till light, thick and creamy.
  3. Add in the eggs, one at a time.
  4. Slowly add in the oil, vanilla, mix well.
  5. On low speed, add in the mashed mangoes.
  6. Fold in the sifted flour and mix till fully incorporated.
  7. Pour batter into a greased and floured 8 inch round springform pan.
  8. Arrange the mango slices onto the cake.
  9. Bake in preheated oven @ 180 deg C for about 50 mins.  Test with skewer till it comes out clean.
  10. Remove cake from the oven, let cool on rack before dislodging it.

Do hop over to Elin's blog for the original recipe.


When I was making the mango cake, I was very surprised to find this  ..........


an egg with two yolks ...... twins!  I didn't add this to the butter and sugar mixture, made an omelette instead.
Labels:

Comments

  1. Divina PeNovember 11, 2009 at 5:04 PM

    That looks gorgeous. I love mangoes too. You're absolutely right, I haven't seen anything like this on the market. :)

    ReplyDelete
  2. JacquelineNovember 11, 2009 at 5:13 PM

    Wow! The yummy-looking cake is so mouth-watering! No wonder it was irresistible to you! Mangoes is also one of my favourites too, besides durians! Love the beautiful symmetry seen in your lovely images!
    Cheers!

    ReplyDelete
  3. ann lowNovember 11, 2009 at 5:22 PM

    I had wanted to make this too, also from Elin's blog. Nice job :)

    ReplyDelete
  4. Angie's RecipesNovember 11, 2009 at 5:55 PM

    How nice! I made something similar a while ago, but with peach. Will try mango next time!

    ReplyDelete
  5. Elin ChiaNovember 11, 2009 at 6:30 PM

    The texture looks the same :)) arranging the mango slices just need a few more practices and you are on the way of becoming a pro :) You can open a cake business soon! :p Well done !

    ReplyDelete
  6. Sokehah cheahNovember 11, 2009 at 10:23 PM

    Divina
    Thanks. Mangoes seem to be a favourite fruit to so many people.

    Jacqueline
    This is a very delicious cake. Bet you'll like it.

    Anncoo
    Better try it out and post it, can compare notes.

    Angie
    Remembering seeing your post with peach. Think peach will also taste good.

    Elin
    Thanks. Yes practise makes perfect. You set up shop and I'll be your assistant, that sounds more like it!

    ReplyDelete
  7. PattyNovember 11, 2009 at 10:56 PM

    An egg with two lucks! My mom always told me that means you'll have good luck! Maybe good luck will come your way!

    ReplyDelete
  8. AnonymousNovember 12, 2009 at 12:46 AM

    I think your arrangement of mango slices are absolutely beautiful! Love the sweet tangy flavor they lend. Thanks for this!

    ReplyDelete
  9. MaryMohNovember 12, 2009 at 2:25 AM

    That looks so pretty and delicious. I love mangoes but have never tried a mango cake. Just sounds so good...mmm

    ReplyDelete
  10. Simply LifeNovember 12, 2009 at 7:26 AM

    Wow this is so impressive and absolutely beautiful!

    ReplyDelete
  11. Sokehah cheahNovember 12, 2009 at 4:28 PM

    Patty
    Hope what you said is true, good luck. Certainly need it!

    experimentalculinarypursuits
    Thanks. Need more practice.

    Mary
    Do try it, you won't regret.

    Simply Life
    Thanks, delicious too.

    ReplyDelete
  12. penny aka jeroxieNovember 12, 2009 at 11:48 PM

    How lucky! Double Yolk. And such a beautiful cake.

    ReplyDelete
  13. My Little SpaceNovember 13, 2009 at 12:42 AM

    I will most likely cut down the sugar in almost all recipes as well. Just can not take it if it's too sweet. This looks perfectly done. Great job!

    ReplyDelete
  14. Sokehah cheahNovember 13, 2009 at 3:32 PM

    penny
    Ya, I'm going to get some luck. Cake is delicious.

    My Little Space
    The 4 oz sugar in the recipe is just nice, think no need to reduce anymore. Still needs more practice to cut the mango slices.

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slic...
Post a Comment
Read more

Snow Swallow Dessert ~ 天然野生雪燕

  Natural Wild Tragacanth Gum 'Snow Swallow' or Xue Yan is a gum derived from different varieties of sterculia trees.  It's actually a sap drained from the root of the plant and  the gum dries as it exudes and is then collected.  Once rehydrated will increase to about ten times in size and their white stringy, jelly like strands texture resembles that of the much prized and highly valued bird's nest.  One thing to take note when cooking this dessert is that the gum is highly soluble in water and cannot be boiled too long. Since it is 'cooling' for our internal organs, the elderlies should take this in moderation and not recommended for nursing mums for the breast milk may cause the baby to purge. Snow Swallow Dessert  ~   天然野生雪燕 Ingredients 8 gm Snow Swallow gums 10 gm red dates 10 gm goji berries 20 gm dried longan Rock or piece sugar to taste 1 litre water Pandan leaves (optional) Method Soak the Snow Swallow gums in plenty of water for at least...
Post a Comment
Read more

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.
22 comments
Read on for the Recipe