Mango Cake

About Mango Cake

Ingredients

• Alphanso mango puree 1 cup
• Refined flour 1½ cups
• Butter 1 cup
• Castor sugar 1 cup
• Eggs 2
• Vanilla essence 1 tsp
• Walnuts, chopped ½ cup
• Baking soda 1 tsp
• Buttermilk 2 cups
• Mango truffle
• Alphanso mango puree ½ cup
• White chocolate 1 cup
• Fresh cream 1 cup
• Whipping cream ½ cup

How to Make Mango Cake (Stepwise Photos)

Method

1. Preheat oven to 180º C. Grease a baking tin.
2. Take butter and castor sugar in a mixing bowl and cream with an electric beater till light and fluffy. Add eggs and vanilla essence and beat well. Add walnuts, refined flour and baking soda and fold in well.
3. Add mango puree and buttermilk and mix well.
4. Pour batter into the greased tin, keep the tin in the preheated oven and bake in the preheated oven for 40 minutes.
5. To make mango truffle, heat cream in a non-stick pan. Add this to a bowl with white chocolate and mix well. Add Alphanso mango puree and mix well. Keep the bowl in the refrigerator to cool.
6. Remove the mango cake from the oven and let it cool down to room temperature.
7. Unmould it and keep on a serving platter.
8. Bring the mango truffle from the refrigerator, add whipped cream and mix. Decorate the cake with some mango truffle and serve immediately.

Additional Tips and Tricks

About chef

Chef Rakesh Sethi

Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps