Monday, 3 June 2013

Mango Cake with Fresh Mango chunks and Pecan nuts


Well we all love Mangoes and most often enjoy their golden sweet succulent flesh in the peak of their ripeness, in its virgin form. Peel off their skin from one side  then let your teeth sink into their sweet cheeks, peel and eat till you reach their center white core then repeat the other side, while streams of golden nectar flow from the fruit down your palms right upto your elbows and create juicy puddles on the floor below....a truly messy affair....worth every bite :)



Considered the King of all fruits, a delicious gift of the summer sun. Mangoes lend their fruity flavour to any dish it is included in. Be it the thick Indian Mango Lassi's, Kulfi or Amarkhand, the addictive Chinese Mango Pudding or the much savoured Mango Milkshakes.

A fruity richness that's loved world over. Because mangoes are picked before they are fully ripe, choose ones that have a fruity smell at the stem end and ripen them at room temperature until the fruit becomes yielding. My favourite being the Indian Alphonso or Kesari Mangoes followed by the Honey dew from Pakistan.

Todays recipe uses fresh chunks of Mango, folded into a light buttery sponge, speckled with crunchy pecan nuts. A delicious light and airy cake thats bursting with bites of mango :)

To make  Mango Cake  with Fresh Mango chunks and Pecan nuts
Recipe Source: taste of home.com
Prep: 20 min |  Baking time: 30 min
Ingredients:
Sugar: 1/2 cup
Melted butter: 1/3 cup ( original recipe uses Canola oil)
Egg: 1
All-purpose flour: 1/2 cup plus 2 tablespoons
Baking powder: 3/4 teaspoon
Salt: 1/4 teaspoon
Ground cinnamon: 1/4 teaspoon
Ground nutmeg: 1/8 teaspoon
Mango: 3/4 cup chopped peeled
Chopped pecans: 1/4 cup
Confectioners' sugar and whipped topping, optional

Method:
1. In a small bowl, beat the sugar, oil and egg until well blended. 
2. In another bowl, sieve together the flour, baking powder, salt, cinnamon and nutmeg
3. Gradually beat the sieved flour mixture into sugar mixture and mix well. Fold in mango and pecans.
Transfer the mixture to a greased 6-in. round baking pan. Bake at 375°F for 25-30 minutes or until a toothpick inserted near the center comes out clean. 
4. Cool for 10 minutes before removing from pan to a wire rack to cool completely.Garnish with confectioners' sugar and whipped topping if desired.



Enjoy with a hot cup of tea or at the end of a meal with a scoop of Vanilla Icecream.



Have a lovely week friends.

Yours in Taste,

Carol Pereira

No comments: