Mango Loaf Cake

Ingredients

For the Mango Loaf Cake:

• Mango Chunks: 1 ½ cups (fresh or frozen)
• Milk: ½ cup
• Vinegar: 1 tablespoon
• All-purpose Flour: 1 ½ cups
• Cornflour (Cornstarch): 2 tablespoons
• Baking Powder: 1 teaspoon
• Baking Soda: ½ teaspoon
• Himalayan Pink Salt: ¼ teaspoon

 

Step-by-Step Instructions

Step 1: Prepare the Mango Puree

Begin by blending the mango chunks and milk together to form a smooth mango puree. If you’re using frozen mangoes, ensure they are properly thawed before blending. This will be the base for the cake’s moist texture and mango flavor.

Step 2: Make the Buttermilk

Add the vinegar to the milk mixture and stir it well. Let it sit for 5-10 minutes, allowing it to curdle slightly. This will create a makeshift buttermilk that adds extra richness and tenderness to the cake.

Step 3: Dry Ingredients

In a separate large mixing bowl, sift together the all-purpose flour, cornflour, baking powder, baking soda, and Himalayan pink salt. Sifting ensures there are no lumps in the dry ingredients and that the leavening agents are evenly distributed throughout the flour.

 

Step 4: Combine Wet and Dry Ingredients

Create a well in the center of your dry ingredients. Slowly pour in the mango mixture (milk and mango puree), and gently fold it together with a spatula or whisk until fully combined. Be careful not to over-mix, as this can lead to a denser texture.

Step 5: Prepare the Baking Pan

Preheat the oven to 350°F (175°C). Grease and line a loaf pan (approximately 9×5 inches) with parchment paper, making sure there’s enough paper to hang over the sides, which will help you remove the cake after baking.

Step 6: Bake the Cake

Pour the cake batter into the prepared loaf pan. Smooth the top with a spatula for an even surface.

 

Place the pan in the center of the oven and bake for 45-50 minutes or until a toothpick or cake tester inserted into the center comes out clean.

Step 7: Cool and Serve

Once baked, allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This prevents the cake from becoming soggy by allowing air to circulate around it.