What's summer without relishing on the mangoes....words are not quite enough. It takes you to your childhood memories - eating ripe mangoes with curd rice...many of you will definitely agree with me that it's a lunch box favorite. Mangoes are very versatile - can make pickles with tender ones, the mature ones - eat raw or pickles or can include that in many gravies and rice. Coming to the ripe ones - they are the best. Also there are lots of varieties each with its own unique flavor and aroma. Eating them in all possible ways all through the summer with family friends.....also climbing trees with them, picking and enjoying those in your backyard - nostalgic. These thoughts just bring a big smile.
We have been enjoying lots of mangoes this season again. And now, it is almost the end of mangoes. For the past two years, I have made mango cake and this recipe is a keeper. I always take a long time to prepare for this cake....can you guess? Yes, I was chopping mangoes for a long time. Not because of the quantity needed. It's because each and every yummy piece was finding a perfect path to our tummies. All of us enjoyed the moment. Finally, somehow kept aside a little to bake the cake. This is my best mango cake in the past few years and this time I made a bundt cake.
Ingredients
Maida / APF - 1 and 1/2 cups
Brown sugar or granulated white sugar - 3/4 cup
Baking soda - 1 tsp
Baking powder - 1 and 1/2 tsp
Vanilla - 1 tsp
Apple cider vinegar - 1 tbsp
Flaxseed powder - 2 tbsp
Coconut milk - 1/2 cup
Mango puree- 1 and 1/2 cups(from fresh mangoes)
Oil - 1/4 cup
Method
Preheat the oven to 180C.
In a bowl, add maida, baking powder, baking soda, and mix. Make a flax egg with flax powder and coconut milk. In another bowl, beat brown sugar, mango puree, oil till fluffy. Add the coconut milk - flax egg mixture, vanilla, and beat.
Slowly add the dry ingredients and beat.
Finally, add the apple cider vinegar, mix well.
Pour in an 11 cup greased bundt pan and bake for 40 min. Cool on a wire rack.
Ice the bundt cake with confectioners sugar and water, if you wish or enjoy as such.
Tips:
The color of the cake depends on the mango variety used.
You can substitute coconut milk with regular milk or almond milk too.
A drizzle of 1/2 cup confectioners sugar and a tsp water makes it even yummier.
You can make cupcakes, round or square cakes using different pans, just adjust the baking time according to the pan used and make sure the toothpick comes out clean.
Mango cream cheese or mango whipped cream frosting is a great combination to frost the cake.
