Easy Fresh Mango Cake

Today I got a big surprise. A DHL courier yellow truck pulled up in front of our house and dropped a package by the door. Every other day, it's only Amazon who delivers to our doorstep, so DHL threw us off!! After the mandatory 2 hrs quarantine-at-porch method, when I brought in the huge envelope, the sender's address read Harper Collins India.

Of course the kids were too excited, "Maybe your book", they said. Since the book release date has now been pushed to August due to lock-down in India, I wasn't too hopeful. Yet, I had this sick feeling in the stomach. I had not seen the book and cover in print yet and thought everything must have gone wrong at the printing press!!

I took deep breaths and acted calm while the girls lapsed into due criticism and lecture about excessive plastic waste and blah, blah. I mean seriously? Here your Mom is dying and there you are thinking of plastic!! Anyway they finally opened the packaging and the cover looked so beautiful. However instead of letting me savor the moment, they excitedly flipped the pages, looking for guess what -- The Acknowledgement section. Now, finally they have lost interest and handed it over to me.

I cannot dare to open and read it. Not now. But I feel a deep love for the book -- for all 260 pages of it, for the story that unfolds in those pages.Like I am its mother and if anyone criticizes it, I might just bite them, so be aware!

A cake looks like the right thing for today and since I don't have one, I might as well write about the cake we had last week!

I love simple cakes with chunks of real fruits and low on added sugar. Those are the only ones I can bake. Any cake recipe that starts with a sentence like "Separate the egg white and beat to a stiff peak" does not hold my attention. If you bake one of those for me, I will be too glad.

But ahem, if I have to bake them, Lordie help me and the family. This delicious mango cake is just the kind I love, a very easy and simple recipe with less sugar and lots of fresh mangoes. I loved it from the very beginning. The kids who are more fond of the fancy layered cakes, were a little suspicious but with the frosting done, they were eager to take more bites. Finally they too agreed that it was a delicious cake. This cake tastes even better the next day after a night in the refrigerator.

Original Recipe from Taste of Home

Easy Fresh Mango Cake

Dry Ingredients
AP Flour -- 1 Cup + 4 Tbsp
Baking powder -- 1.5 tsp
Salt -- 1/2 tsp

Make Wet Ingredients
Sugar -- 3/4th Cup
Canola oil -- 2/3 Cup
Egg -- 2

Spices
Ground cinnamon -- 1/4th tsp
Ground nutmeg -- 1/4th tsp

Mangoes and Nuts
Chopped peeled mango -- 1 Cup
Chopped pecans -- 1/4th Cup

For frosting
Whipping cream or ready made cool whip

How I Did it

In a Mixer jar/Blender jar/Vitamix/Nutribullet, put the sugar and egg until well blended. Next add the oil and give it a good whirr until sugar, oil and eggs has blended nicely. This is the wet ingredient.

In another wide mouthed bowl, add the dry ingredients.
Sieve the flour.
Combine the flour, baking powder, salt, cinnamon and nutmeg. A little ginger juice or dry ginger powder is a good addition if you like ginger.
Slowly add the wet ingredients to the dry, and mix well with a flat spatula.

Fold in mango and pecans.

Preheat oven to 375 F (190.556 C)

Grease a 8" round cake tin generously with canola oil. Pour the cake batter into the tin. Tap the side gently to spread the batter uniformly.

Bake the cake for about 30-35 minutes. Check with a toothpick inserted to see that it is done.

Cool and then decorate with a layer of cool whip or any whipped topping on the surface. Refrigerate covered before serving.


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