Cookbook: CLASSIC MANGO CAKE (MY 50th RECIPE)

SOFT & MOIST CLASSIC MANGO CAKE

(MY 50TH RECIPE)

MANGO

Mango is the national Fruit of Pakistan, India and the Philippines and the national tree of Bangladesh. There are more than 400 known varieties of Mango, many of these ripen in the summer, while some varieties give double crop. Mango ripens in 3-4 months.

For thousands of years, Mangoes have been cultivated and reached South East Asia between 4th and 5th century BCE.

In 2013 Mango production was 43,000 Tonns, out of which 42 percent were produced in India alone.

Mangoes are generally sweet, but the taste, flavor, and texture differ in different areas around the world. Overall Mango is termed as the King of Fruits. In Pakistan Sindhri Mango of Mirpurkhas Region tops all other varieties in its shape, sweetness and Pulp, next comes Chaunsa from Multan (Punjab) and Anwer Ratol also from Punjab. Other than these three there are more varieties commonly produced in Pakistan ie. Langra, Fajri, Dasahri, Saroli and Baingan Phali etc.

Mango Juice, Lassi, Murraba, Chutney, Smoothies are commonly available everywhere and loved.

Mango restores energy level very fast and its heady aroma and taste give pleasure eating it.

EQUATION:

Preparing the batter 20 Minutes
Preparing the Glaze 05 Minutes
Baking Time 40 Minutes
Cooling Time 15-20 Minutes
Yield 12 Servings
Expenses 150-175 Rupees (1.5 Dollars)

INGREDIENTS REQUIRED:

2-1/2 Cups Aam ke chotay tukray (Diced Mango Chunks)
2 Cups Maida (All Purpose Flour)
1 Cup Sugar (Powdered or Granulated)
4 Large Eggs
1/2 Aam Ka Gooda (Thick Mango Pulp)
1/2 Cup Butter Milk
1-1/2 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1 Teaspoon Salt
1 Teaspoon Mango Essence
1 Tablespoon Lemon Juice
1/2 Khopra (Desiccated Coconut) Optional
1/2 Cup Assorted Dry Fruit (Optional)

MAKING OF MANGO CAKE:

Preheat oven to 180 C, 350 F or Gas Mark 4 for about 20 minutes
Grease the Bundt Pan with Oil or Shortening and dust it with Flour so that after baking our cake may not stick to the pan.
Sieve the Maida (All Purpose Flour) with Baking Powder, Baking Soda & Salt. Mix them well and set aside.
In another bowl beat Sugar & Oil together until the color of mixture changes.
Add Eggs one by one and continue eating on slow-medium, combine well.
Add Mango Pulp and beat on slow speed.
Add Mango Essence
Now Add dry mixture into this Egg mixture by folding them with soft hands till combined.
Coat the diced Mango pieces with flour and then fold them in the cake mixture
Pour this mixture into our greased and dusted Bundt Pan and put it into the Oven for 40-45 minutes.
Check it after 35-40 minutes by inserting a sharp knife in the middle of the cake at any side. If the top is Golden and may start to burn then turn the upper heating rod off and continue baking on the lower rod only for further 5 minutes.
Take it out from the Oven and place it on Cooling rack for 15-20 minutes and after that place a plate on top of the Cake Pan and invert it on the plate, it will come out on the plate. If it is still stuck to the pan, just insert a plastic spatula or knife on sides of the cake and loosen it or let it cool for further 10 minutes.
Cool it completely and then pour the Glaze over the Cake.
Your Soft, Moist and very tasty Mango Cake is ready to be served now.
If you put the Cake in the refrigerator overnight after covering it with plastic or Cake Cover, the result next morning will be awesome.
Cut the slices and enjoy.