I do enjoy a sweet, sticky cake once in awhile. My experience with mangoes in baking is fairly limited, but I managed to shimmy my way past the awkward what-do-I-do-with-a-bunch-of-mangoes stage and scribble down a recipe that worked right off the bat. Apart from the fact that it is a sticky, sticky cake, it is soft and spongy, sweet and summery, and absolutely bursting with the scent and flavour of mangoes. And really, who doesn’t like a gooey, sticky cake infused with the sparkling amber goodness of honey anyway?
While the batter is a nice buttery yellow, the exterior of the cake takes on a deep brown colour once baked. It retains its lovely yellow on the inside and I’d like to take this moment to gush about how moist and soft the interior of the cake is! Alright, it may not be the prettiest cake, but that’s my fault anyway. Parts of the cake stuck to the pan because I didn’t grease it well enough. Or maybe it was just too sticky. Whatever the case, my cake emerged from the pan a two-toned creation. Well, at least it’s got that rustic feel to it. And I suppose it’s not a bad thing that some of the gorgeous yellow cake is showing through the golden crust.
This is a cake that goes perfectly with a cup of black tea or a dollop of vanilla ice cream. I’ve got one last university assessment piece to work on before the week is out and I know what I’ll be snacking on while I slave away on my laptop doing research and churning out a fabulous paper!
1 1/2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup raw caster sugar
1/2 cup fresh mango purée
2 tablespoons honey, warm
2 large eggs, beaten
- Preheat oven to 180°C and liberally grease an 8″ ring tin.
- In a medium-sized bowl, combine flour, baking powder, baking soda and salt. Set aside.
- In a large bowl, cream butter and sugar together until light and fluffy.
- Add the mango purée and honey to the creamed mixture and mix well.
- Gradually beat in the eggs until well incorporated. Mixture may be lumpy but as long as the ingredients are well mixed, it’s fine.
- In 2 increments, gently fold the flour mixture into the creamed mixture with a spatula until just incorporated. Do not over mix!
- Pour batter into cake pan and, with a spoon, even out the batter so the surface is flat.
- Bake for approximately 40 to 45 minutes, or until a wooden skewer inserted near the middle of the cake comes out clean.
- Remove cake from oven and let stand in pan for 15 minutes before inverting onto a wire rack to cool completely. You may need to run a knife around the edges of the cake to loosen the sides. Cake is quite sticky!
- Serve warm with some tea or ice cream if desired!