mango cake

When my Uncle SS was posted to Philippines a few years ago, he used to give us packets of dried mango from Philippines whenever he came back for a visit.

Uncle SS is back in Singapore but dried mangoes are easily available over here at the grocery stores as well.  In fact, I found mango flavouring at a specialty shop the other day.  I guess it is "all-things-mango" these days!

When this mango cake was baking in the oven, the lovely aroma of mango waffled throughout our entire apartment unit.  Yummy!

This is quite an easy recipe.  The only "hard work" you need to do is to cut the dried mangoes into small bite-sized pieces.

INGREDIENTS

1 cup self-raising flour
1/8 tsp ground cinnamon
110g castor sugar
60g butter (softened)
1 egg (beaten)
1 tsp mango flavouring
80ml low fat milk
1/3 cup dried mango (cut into small pieces)

METHOD

1. Preheat the oven to 180 degrees celsius.

2. Grease a loaf pan and set aside.  I use a silicon loaf pan that does not need to be lined with baking paper nor floured.

3. Sift the self-raising flour and ground cinnamon in a bowl.  Set aside.

4. Whisk the butter and castor sugar in a mixing bowl until light and fluffy.

5. Add the beaten egg and mango flavouring.  Mix well.

6. Stir in the milk.

7. Add the dried mango and mix well.

8. Fold in the flour mixture using a spatula and stir until just blended.

9. Pour batter into the prepared loaf pan.

10. Bake for 40 minutes or until a skewer inserted in the middle of the loaf pan comes out clean.

TIP

You can also bake this cake using an 8" round cake pan.  However, you will need to reduce the baking time to 25 to 30 minutes.  As always, do test with a skewer to see whether it comes out clean.

FURTHER TIP

All ovens have a "life" and "character" of their own.  You will need to get a "feel" of your own oven whenver you do baking.  As such, recipes are a guide but do be flexible to adapt according to the characteristics of your oven.  I recall that I once had a Moulinex oven that I used for about 10 years.  Towards the end of its life, the baking time kept getting longer and longer until it took me an hour to bake a cake whereas when the oven was newer, the baking time was only about 35 minutes.

The lighting in our dining room is not very good so you cannot really see the texture of the cake.  However, the cake was soft when I ate a slice.

Okay... one last photograph for your enjoyment.  Bon appetit!