“Don’t worry even if things end up a bit too heavy, we’ll all float on.”- Modest Mouse.
The marbling in this cake happened totally by incident. Someone bought us a box full of juicy Alphonso mangoes and we have steadily been eating them throughout the week.
I intended to try out a simple Mango loaf cake with some of the fruit. But half way through the procedure , I realised that there was only one Mango left in the box. The oven was preheating , the butter was already at room temperature and the pan was already prepared – so I just changed the plan a little- turned a mango loaf cake to a vanilla-mango marbled loaf! (I like doing simple things and pretending I just discovered a way to make free electricity or something)
Whether you go all mango or just half , me thinks this is one that you’d love to try . Its easy to make and light in texture. The crumb is tight and beautiful, the crust is brown and crisp , the mango flavour is just there without getting overwhelming. It’s a great tea cake and the bright colours will perk up your snack time!
Recipe courtesy : Annie’s noms
- 170 grams or ¾ cup unsalted butter , at room temperature
- 200 grams or 1 cup granulated sugar
- 3 eggs , at room temperature
- 1 tsp vanilla essence or extract
- 310 grams or 2 ½ cups cake flour or all purpose flour ( look at the step-by- step for details)
- 2 tsp baking powder
- ½ tsp salt
- ½ cup mango puree (from 1 mango)
- Grease your loaf pan with butter and dust liberally with flour. Or you could line with parchment. Preheat oven to 160 C/ 325 F.
- Sift or whisk together the flour , baking powder and salt. To make cake flour : measure out 2 ½ cups all purpose flour into your mixing bowl, remove 5 tablespoons of the flour out and replace with 5 tablespoons of corn flour. Whisk this with the baking powder and salt. Keep aside.
- Beat the butter and sugar together until light and fluffy .
- Add the eggs , ONE at a time , and beat each well until incorporated.
- Add the vanilla and beat well .
- Add in the dry ingredients mixture and beat at low speed for a minute or so until incorporated.
- Divide the batter into two bowls. It doesn’t need to be exact as you will be swirling them anyways.
- To one bowl, add the mango puree and beat until incorporated smoothly.I
- In the pan, alternately drop big blobs of the vanilla and mango batter like. Then over the vanilla, drop mango blobs and over the mango , drop vanilla batter. Do this until you use up both batters.
- Swirl ( s – shapes) both the batters using a skewer or knife.
- Bake in the preheated overn at 160 C/ 325 F for 45- 50 inutes until a toothpick into the centre comes out dry.
- Cool in the pan for 15 minutes and then remove from pan , and cool completely on a wire rack.
- For a whole mango cake , use 1 cup mango puree from 2 -3 mangoes.
- To puree the mangoes, simply chop and blend in your mixer or food processor . Use the ripest and brightest coloured mango flesh that you can find .
- If your mangoes aren't that ripe / bright yellow, you can add couple of drops yellow food colouring. The final colour will be lighter than your batter.
- If you like your cakes sweet , add upto 1/4 cup sugar more into the recipe.
- My measuring cup measures 240 ml
No frills. Just good old cake. The keyword being “good” ! Soft, tender and flavourful. You’ ll be having slices of it everytime you pass the kitchen .Its that kind of cake ! Simple and sweet!