If you like cakes with fruit, this is perfect for you! With few ingredients, this mango cake with a soft cinnamon touch has excellent presentation and is quite pleasant. Bon appetit!!!
TABLE OF CONTENTS
INGREDIENTS FOR THIS RECIPE
Here you'll find all the ingredients needed to make this recipe:
- Mango - The main ingredient of this recipe. Grinded mango.
- Eggs - Makes the cake more soft and fluffy.
- Granulated sugar - Sweetness and flavor.
- All-purpose flour - Gives consistency and is the base of the dough.
- Cinnamon powder - Adds aroma and flavor.
- Baking powder - Rising agent.
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
HOW TO MAKE MANGO CAKE
Step 1: Preheat the oven to 180ºC (350ºF). Grease a loaf tin with margarine and dust with some flour.
Step 2: Wash, peel the mango and cut into small pieces. Place the mango and the cinnamon in a blender and blend on high until obtain a creamy mixture, about 30 seconds. Set aside.
Step 3: Beat the eggs and the sugar until obtain a homogeneous mixture. Add the mango mixture and mix for 2 to 3 minutes until it’s nicely incorporated. Add the flour mixed with the baking powder and beat until a creamy mixture.
Step 4: Pour the dough into the prepared tin and bake for about 40 minutes.
Step 5: Turn off the oven and unmold the cake. Let cool to room temperature and serve.
TIPS FOR MANGO CAKE
1. When preheating the oven, make sure you have all ingredients ready to start making the cake.
2. Place the oven rack in the middle. This allows the hot air to circulate evenly around the dough, resulting in even cooking.
3. When placing the cake dough in the oven, the oven should not be too hot, if it is, the cake will rise too quickly and there will be no time for the inside of the cake to cook at the same speed (what often happens is the cake sinks in the middle). If the oven is too hot, leave the oven door open until the temperature drops a little.
4. Never open the oven door while the cake is baking. The kitchen temperature is always lower than the oven temperature, what will happen is that the oven temperature will drop and the risk of the cake sinks in the middle increases.
5. The first thing to do before taking the cake out of the oven, is to stick a toothpick in the center of the cake. If it's dry, it's cooked. Turn off the oven and leave the cake in the oven for another 5 minutes.
6. Do not open the oven door all the way, leave the door open about 10 to 15 centimeters (4 inches to 6 inches) and wait another 5 or 10 minutes so that the heat enters the kitchen and there is no temperature shock that causes the cake to collapse (the time depends on the season of the year, if it is summer leave it for about 5 minutes, if it is winter 10 minutes).
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Mango cake
If you like cakes with fruit, this is perfect for you! With few ingredients, this mango cake with a soft cinnamon touch has excellent presentation and is quite pleasant. Bon appetit!!!
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- 400 grams (14 ounces) mango
- 4 eggs
- 125 grams (1/2 cup) granulated sugar
- 175 grams (1 1/4 cups) all-purpose flour
- 1 teaspoon cinnamon powder
- 1 teaspoon baking powder
- Preheat the oven to 180ºC (350ºF). Grease a loaf tin (24 x 10 centimeters with 7 centimeters high (9 1/2 x 4-inch with 2 3/4-inch-high)) with margarine and dust with some flour.
- Wash, peel the mango and cut into small pieces. Place the mango and the cinnamon in a blender and blend on high until obtain a creamy mixture, about 30 seconds. Set aside.
- In an electric mixer, beat on medium speed the eggs and the sugar until obtain a homogeneous mixture. Add the mango mixture and mix for 2 to 3 minutes until it’s nicely incorporated. Reduce the mixer speed to low, add the flour mixed with the baking powder and beat until a creamy mixture.
- Pour the dough into the prepared tin and bake until a toothpick inserted in the center comes out clean, about 40 minutes (the time depends on the oven).
- Turn off the oven and unmold the cake. Let cool to room temperature and serve.
Ingredients
Directions
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