One Bowl Mango Cake
- ½ cup vegetable oil
- ¾ cup castor sugar
- ½ cup mango puree
- 1 tsp vanilla extract
- 4 eggs, at room temperature
- 2 cups all-purpose flour
- 4 teaspoon baking powder
- ½ cup unsalted butter, softened
- ½ cup cream cheese, softened
- 1 + ½ cups icing sugar, sifted twice
- 1 teaspoon cardamom powder
- Pre-heat the oven to 180C. Lightly brush a bundt cake pan or a regular 9” round cake pan.
- In a large bowl, beat oil and sugar until the mixture is pale.
- Beat in the mango puree and vanilla extract.
- Add eggs, one at a time. Beat well after each addition.
- Sift in the flour and baking powder. Mix until everything is well combined and the batter comes together.
- Pour the batter into the prepared cake pan. Bake at 180*C for 30- 40 minutes or until a toothpick inserted into the center comes out clean.
- Meanwhile make the cream cheese frosting-
- Beat the butter with cream-cheese until the mixture is fluffy. Add in the icing sugar and cardamom powder.
- Beat until the frosting is light and fluffy. Spread over the cooled mango cake.
- Top the cake with fresh seasonal fruit and berries. I used blackberries, strawberries, passion fruit puree and nactrines
Recipe by Bake with Shivesh at https://bakewithshivesh.com/mango-cake-recipe/
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