Mango Cake

This summer when my husband and me went for grocery shopping, we got excited seeing the variety of mangoes at the store and bought a lot... the mangoes started getting ripe and we were not able to finish them. My husband suggested, try making something with these mangoes. That's when I got an idea of baking a cake with it. Though I did it for the first time, found that it wasn't a bad idea. We enjoyed it.....

Ingredients

All-purpose flour (Maida) - 2 cup

Ripe Mango, pureed – 1 cup

Baking powder - 2 teaspoons

Baking soda – 1 teaspoon

Butter    - 200 grams

Sugar, granulated - 1 cup

Vanilla / Mango essence  - 1 teaspoon

Eggs   - 3 nos

Milk  -  2 tablespoons

Preparation:

1.     Preheat oven to 180° C. Grease the cake tin with butter.

2.    Sieve together flour, baking powder, baking soda and salt

3.     Cream butter and sugar together in a bowl till light, then add pureed mangoes,  vanilla essence and mix well.

4.    Beat eggs with a hand blender till light and fluffy.

5.    Add one third of the flour mixture to the mango mixture. Add one third of the beaten eggs and mix very slowly.

6.     Again add one third of the flour and one third of the eggs and mix.

7.     Finally add the remaining flour and the remaining eggs and mix well. You could now add milk to correct the consistency of the batter.

8.     Transfer the batter into the prepared tin and place it in the preheated oven. Bake at 180° C for about thirty minutes.

9.     Check if it is done by inserting a skewer. If it comes out clean it is done.

10. Turn over onto a rack and cool before slicing.

Note: For best results, make sure the mangoes are not overripe.