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Mango and Cardamom cake Recipe

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This recipe for Mango and Cardamom cake, by , is from Our Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Pratima Labroo

Category:
Category:

Ingredients:  
Ingredients:  
440 g (3 + 2/3 cups) plain (all-purpose) flour
280 g (1 + 1/3 cups) caster (superfine) sugar
3 tsp baking powder
1 tsp bicarbonate of soda (baking soda)
1/2 tsp salt
500 g tinned mango puree (preferably alphonso)
100 g full fat greek yogurt
160 ml (2/3 cup) grapeseed oil (or another mild flavoured oil)
1 tsp vanilla extract
1.5 tsp freshly ground cardamom

Directions:
Directions:
Preheat the oven to 180C/350F. Thoroughly grease a 10 cup bundt tin with melted butter making sure that you get right into all of the nooks and crannies.

Place the flour, sugar, baking powder, bicarbonate of soda, cardamom and salt in a large bowl and wisk well with a balloon whisk. Make sure that it is well combined and no lumps remain.

Add the mango puree, grapeseed oil and vanilla extract and whisk until no dry lumps remain but be careful not to over-beat the batter.

Pour the batter into the prepared tin and spread it level. Bake for about 40 minutes until the cake is firm to the touch and a skewer inserted into the center comes out clean.

Leave the cake to cool in the tin on a wire rack for about 45 minutes then carefully flip it out and leave to cool completely.

This cake can also be baked in either a 23 cm / 9 inch square, or 23x33 cm / 9x13 inch rectangular cake tin in which case the baking time will vary; start checking for doneness after 25 minutes.

Top with your favorite cream cheese or mascarpone cheese icing and some crushed pistachios for color!

Number Of Servings:
Number Of Servings:
12-14
Preparation Time:
Preparation Time:
10 min, cook time 40 mins

 

 

 

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