Mango Cakes...why dint I think of it before

After my Cheese Cake disaster I decided to play it safe and make a simple mango cake. The recipe was really simple and I am sure can be used to make any type of fruit cake, just by using other types of fruit purees instead. I guess when the fruits are freshly available the cake will be more fun with real fruit pieces in it.

Ingredients:

1 1/2 cups all purpose flour

2 tsp baking powder

1 tsp baking soda (this was not in the original recipe, but I felt that only the baking powder is not always enough)

1/2 tsp salt

1 tsp cardamom powder

1 1/2 cups mango puree

1/3 cup vegetable/sunflower oil

2/3 cup granulated sugar

1 tsp vanilla

Method:

1. Sift flour, baking powder, salt, Baking soda, and cardamom powder into a bowl and set aside.
2. Mix and beat together mango puree, oil, sugar, and vanilla essence
3. Add the wet ingredients to the dry ingredients and mix with a whisk just until you have a smooth batter. Do not overmix or overbeat.
4. Pour the lumpy batter in a baking pan lined with either butter paper or dusted with flour.
5. Smooth down the top with the back of a spoon or spatula or you will have a lumpy top.
6. Bake in a preheated 350⁰ F / 180⁰ C oven about 27 minutes or until a tester knife inserted in the center comes out clean.

Tips:

Do not worry as the cake mixture tends to be lumpier than the normal cakes backed. But, it bakes just fine.
You can also make cup cakes using this recipe, I dint have the cupcake molds so I preferred making a cake.
Dust some Castor sugar on the cake and pour some reduced mango puree over the cake while serving... it tastes just blissful.