Description
This delicious Mango Cake is a moist and fluffy loaf cake infused with fresh mango puree, perfectly balanced with vanilla and a tender crumb. Ideal for a tropical twist on classic cake, it’s a delightful treat for any time of the day and serves 12 people.
Ingredients
Dry Ingredients
- 1 cup (120 grams) all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
Wet Ingredients
- 1/2 cup (113 grams) unsalted butter, at room temperature
- 1/2 cup (100 grams) granulated white sugar
- 1/2 cup (100 grams) mango puree
- 2 eggs, at room temperature
- 1 teaspoon vanilla bean paste
Instructions
- Prepare Pan and Oven: Grease and line an 8″x4″ loaf pan with baking paper. Preheat the oven to 175°C (347°F) to ensure it reaches the correct temperature for baking.
- Sift Dry Ingredients: Sift the all purpose flour, baking powder, baking soda, and salt together into a bowl. Repeat the sifting process two more times to incorporate air, which helps produce a light and airy cake.
- Cream Butter and Sugar: In a separate bowl, beat the unsalted butter for about 30 seconds until it appears pale and fluffy. Gradually add the granulated sugar and continue to beat until fully incorporated and smooth.
- Add Eggs: Add the eggs to the butter and sugar mixture one at a time, beating well for 30 seconds after each addition. This helps maintain an emulsified and smooth batter.
- Add Mango Puree and Vanilla: Beat in the mango puree and vanilla bean paste until well combined to infuse the batter with flavor and moisture.
- Fold in Dry Ingredients: Add the sifted flour mixture in three parts, folding gently with a spatula each time to avoid over-mixing and to retain the airiness of the batter.
- Bake: Pour the batter into the prepared loaf pan and bake in the preheated oven for 32-35 minutes or until a skewer inserted in the center comes out clean, indicating the cake is cooked through.
- Cool and Serve: Place the pan on a cooling rack for 12-15 minutes before carefully unmolding the cake. Allow the cake to cool completely on the rack before slicing and serving.
Notes
- Room temperature eggs and butter create a smoother batter and better texture.
- Do not over-mix the batter after adding flour to maintain lightness.
- Use fresh ripe mango for the best flavor in the puree.
- Baking times may vary depending on your oven, so start checking at 30 minutes.
- This cake can be served plain or with whipped cream or a light dusting of powdered sugar.
