Mango Cake

Ingredients:

1. 2 cups all-purpose flour
2. 1 cup wheat and 1 cup AP flour for a healthier option
3. 3/4 cup unsalted butter
4. 1-1/2 cup sugar
5. 1 cup fresh mango puree (thick puree, no water added)
6. 1 tsp vanilla essence
7. 1/2 cup chopped mango or 8-10 slices
8. 1 tsp baking powder
9. 1 tsp baking soda
10. 1/2 tsp salt
11. 2 eggs

Method:

• Heat the oven to 350° F. Lightly coat a 9″ x 9″ cake pan with butter and dust with all-purpose flour, or use non-stick cooking spray.
• Sift the flour, baking powder, baking soda and salt into a large mixing bowl.
• Beat the butter and sugar in a separate bowl until light and fluffy. Now beat in the eggs, one at a time, whipping a lot after each addition. Mix till soft peaks form.
• Now slowly add the flour mixture to the butter mixture, beating continuously as you combine the two. If you are using a large spoon or hand beater, make sure you are always stirring in the SAME direction (clockwise or anticlockwise).
• Finally add in the vanilla essence and mango puree and blend everything together.
• You can choose to add the chopped mangoes in the batter or use them as a top layer, as I did. Pour the batter into the prepared pan; top with the mango slices and then cover completely with the streusel mixture.
• Now bake for 35-40 mins at 350 degrees, or until the edges have separated from the sides of the mould and a wooden toothpick inserted in the center comes out clean. Remove from the oven and let the cake cool on the wire rack fr at least 15-20 mins.
• For a breakfast option, slice your Mango Cake and serve with tea or coffee. To enjoy as a dessert, cut into wedges, top with vanilla ice cream, and garnish with more mango slices!