In India, summer heralds the mango season. It’s just exhilarating – so many varieties of mangoes! The heady perfume of the mangoes fills the kitchens, market places and the whole environment. I dive headlong into the juicy and luscious taste of the mangoes and experiment with various recipes.
Mangoes go so well with sweet treats – cakes, desserts, sweets such as halva and preserves like juices, chutneys and sherbets go down very well with my family and friends.
Mangoes should feel tender but not squashy and should have a well balanced flavour and flesh which is succulently tender.
This cake is just divine. The mangoes come through beautifully and it’s just perfect served with a dollop of cream and fresh mangoes. It’s very moist and not too sweet.
PREP: 20 minutes COOK TIME: 30-45 minutes Serves:6
- 1 large mango, sliced
- 2 tbsp apricot jam
- ¾ cup butter, softened
- ½ cup castor sugar
- 2 eggs
- 1 cup flour
- 1 tsp baking powder
- ½ tsp vanilla extract
- 2 tbsp milk
- ½ cup fresh cream
- 3 tbsp castor sugar
Heat the oven to 180 C.
Prepare a pan by using a little butter to grease the bottom and sides. Sift some flour over it and tip off the excess so that the entire pan has a nice coating of flour. Alternatively, you can use a non-stick pan.
Melt the jam with ¼ cup butter in a small saucepan and pour into the base of the pan. Overlap the mango slices over the jam in the base of the pan. (I used a bundt pan).
Cream the remaining butter and sugar until light and fluffy. Gradually beat in the eggs and fold in the flour with the milk to a soft consistency. Add the vanilla essence and spoon the batter into the prepared pan. Level the surface with a knife. Bake for 30-45 minutes until the cake is well risen and golden brown. Use a knife to test the cake.
Cool the cake for about 10 minutes and turn out on to a plate.
Beat the cream with the sugar until it becomes thick or stands in soft peaks. Chill.
Serve the cake with a dollop of the sweetened cream.