Moist Mango Pound Cake

Hello Everyone! Yes, I am aware that it is a Sunday and it’s not my regular posting day. It’s just that today is a very special day because today I would like to wish the Happiest of Birthdays to the woman I call my Mother. My greatest wish is to grow up and become just like you. Thank you for all of your strength, advice, and of course your impeccable cooking skills that has helped me become the person I am today. Love you ❤

My Mom & I at Bondi Beach, Bondi, NSW last June 2015

For the Month of May, I thought about sharing recipes, both savoury & sweet, that include mangoes since they have been in season since last month – but I will get into this theme for Wednesday’s post. Since we’re praising mangoes, I decided to bake a Moist Mango Pound Cake for my Mom’s 56th Birthday today. It’s actually not as grand as the cakes I’ve made for past birthdays, and it’s only because I wanted something quick and simple, yet still very tasteful since I had work commitments earlier on the day. I woke up early this morning to have breakfast and then got cracking on baking the cake before I took my shower and headed out to the venue for work. So I guess it was safe to say that I had a very hectic and busy morning, a lazy afternoon, and a night at Capers Italian Restaurant & Pizzeria to celebrate my Mom’s birthday.

PREP TIME 15 MINS | COOKING TIME 1 HOUR 15 MINS | SERVES 8

INGREDIENTS

1 & 1/2 cups plain flour
1/3 cup white sugar
1/4 cup coconut cream (or use heavy cream if not available)
170g unsalted butter, at room temperature
2 large free range eggs
1 tsp vanilla extract
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
Flesh of 2-3 mangoes, puréed* (yielding about 3/4 cups)

Fresh mangoes, diced
Confectioners’ sugar

*Purée your mangoes by adding them to a blender with about a tablespoon of water to ease the blending process. Pulse until smooth.

METHOD

Preheat oven to 170C (325F or gas mark 3). Prepare a 7″ round pan (or square) by rubbing some butter and flour on the base and sides of the pan. Set aside.
Sift the plain flour, baking powder, baking soda, and salt in a medium-sized bowl. Set aside.
Using an electric hand-held mixer, cream the butter and sugar together in a large mixing bowl until it turns pale yellow in colour – it should be creamy and not gritty in texture (sugar fully dissolved).
Add in one egg at a time, beating on low well after each addition. Then add in the coconut cream, vanilla extract, and mango purée. Continue beating on medium for a good 4 minutes or until the mixture is creamy and has good volume.
Add the flour mixture to the wet ingredients, about a third at a time, folding it in gently after each addition. Be careful as to not over mix your batter, use gentle strokes until the flour is just moistened.
Transfer the batter to your prepares baking pan and bake in the oven for 60-75 minutes or until the cake is golden brown in colour and a toothpick inserted into the middle of the cake comes out clean. Remove from the oven and leave it to cool for about 5-10 minutes.
Loosen the edges with a knife and transfer the cake onto a wire rack to completely cool down. Once cooled, top your cake with some fresh diced mango and some confectioners’ sugar. Serve and enjoy!