Moist Mango Pound Cake



INGREDIENTS
Mango Pound Cake


  1. 1/4 Cup Coconut milk (use fat milk or use heavy cream)
  2. 1.5 Cup All Purpouse Flour
  3. 2-3 Mango (or 3/4 cup Kesar Mango pulp)
  4. 3/4 Cup Sugar
  5. 2 tbsp Canola Oil
  6. 1 tsp Coconut Extract (or vanilla extract)
  7. 3/4 Cup Unsalted Butter
  8. 2 Large Eggs
  9. 1/2 tsp Baking Soda
  10. 1/2 tsp Baking Powder



Toppings


  1. Fresh Mango
  2. Powdered Sugar



INSTRUCTIONS


  • Preheat oven to 325 degree F. Prepare a 7 inch round pan (or square). Rub the interior of pan with butter, then add flour and swirl it aroud to make a coating. Set aside. Peel mangoes, and using food processor puree tht pulp to yeild about 3/4 cup puree (add 1-2 tbsp water if puree looks to thick or lumpy. it should be smooth like pancake batter)
  • Using a hand mixer or stand mixer, cream together butter and sugar until pale yellow in color.
  • Batter should be creamy, pale yellow and not gritty(sugar full dissolved).
  • Qith mixer running at low add 2 eggs (one at time), blending well after adding each egg. Also add coconut extract, ccoconut milk, oil, and 1/2 Cup mango while mixing. Mix on medium for good 4 minutes or until has good volume, and is creamy.
  • In a bowl, add flour, salt, baking powder, and baking soda and sift together. Add 2 batch flour to wet mixture, 1/3 at a time, and fold with rubber spatula after every addition. Then add remaining 1/4 cup mango puree, last batch of flour and fold in.
  • Don't over mix. Just use gentle strokes until dry flour is moistened.
  • Transfer batter to baking pan and ake for 65-70 minutes until cake is golden.
  • Leave the cake on kitchen counter for 5 minutes.
  • Then loosen the edges knife and flip the cake on cooling rack. cool the cake completely before slicing.
  • Toppings with diced fresh mango and powdered sugar.

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