MANGO CAKE WITH MANGO ICING

Mangoes are in season again! What better way to celebrate this season..so thought of posting very special recipe …yes I am talking about a moist vanilla cake drenched with delicious mango icing.

INGREDIENTS

Cake:

1 ¼ self raising flour

1 and 1/2 tsp baking powder

2 eggs

½ cup butter

1 cup Sugar

1 tsp vanilla extract

3-4 drops of mango extract

2 tbl sp milk

For icing:

250 ml full fat cream

¾ cup mangos puree (Dice and then puree 1 mango in food processor or blender until smooth)

2 tbl spn powdered sugar

¾ tsp of mango essence

1 tbl sp butter

For garnishing:

Mango slices

Sugar syrup

METHOD

STEP 1: Preheat oven to 180 degrees C. Grease and your baking pan with butter and sprinkle some flour.

STEP 2: Sift the self-rising flour and salt together in a bowl. In another bowl, beat the unsalted butter and sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time. Mix in the vanilla extract.

STEP 3: Gently beat the flour mixture into the butter mixture. Now add milk to it. Beat until well combined.

STEP 4: Transfer to prepared pans and bake in preheated oven for 20-25 minutes or until a toothpick inserted in the middle of the cake comes out clean.

STEP 5: Allow cooling down, for about 15 mins.

STEP 6: STEP 5: To make the icing;

Beat the cream in a chilled bowl with an electric mixer set on Low speed, until the cream begins to thicken. Add the powdered sugar, butter and mango essence. Finally add the mango pulp. Increase the mixer speed to High, and beat until the icing forms soft peaks, about 5-7 minutes. Store in the refrigerator until ready to use.

STEP 7: Place one cake on a serving plate or cake stand. Spread about 1/2 cup of mango cream. Put second cake on top then frost the whole cake with the remaining mango cream. Arrange mango slices/balls as desired. Chill for at least 30 minutes before serving.

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