Janak requested a mango dessert for his birthday and this is what I came up with. I still need to work on this recipe as I had initially done it for a loaf pan and this time I did it for two 8′ round pans. The cakes did rise but there was a dense layer at the base of each cake. They tasted delicious and looked very interesting like the cake had layers. Also when you make buttercream you must remember to have all your ingredients at room temperature. I used the mango pulp (store bought) directly from the refrigerator and it caused the butter which were all nice and fluffy to congeal. Of course, with a little more patience, my trusty kitchen aid and a lot more whipping the two started to incorporate. You can also rescue this by beating it over a waterbath of warm tap water – I skipped on that procedure as that would have involved using my hand whisk and I just did not want the exercise.
If you do not have buttermilk and do not want to buy a whole bottle just for this you can make the buttermilk this way : 1 cup milk with 1 tbsp of either vinegar or lemon juice. Let it stand for 1 hour and you have a buttermilk substitute.
The cake is delicious and moist and the buttercream is just mangoey and sweet and it comes together perfectly.
- 2 1/4 cups all purpose flour sifted
- 1 1/2 tsp baking soda
- 1 1/3 cups butter
- 1 1/2 cups granulated sugar
- 3 eggs, room temperature
- 1 1/2 cups buttermilk
- 1 1/2 tsp vanilla extract
- 1 1/2 cup mango puree
- 2 sticks (1 cup) butter, at room temperature
- 3/4 cup mango puree
- 1 lb icing sugar
Grease two 8″ round pans. Preheat your oven to 375.
Cream butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
Mix the flour and baking soda together. Mix the buttermilk, mango puree and vanilla together.
Add a third of the flour mix beat. Add a third of the liquid mixture and beat. Continue alternating dry with wet ingredients.
Pour half of the mix into each pan.
Bake for about 30 mins or until a toothpick comes out clean from the center. Place on a rack to cool.
Cream the butter until fluffy. Add the mango puree and beat till incorporated. Then start adding the icing sugar 2 tablespoons at a time beating till incorporated. Stir down the sides of your bowl if to make sure you have all the icing sugar incorporated. You can use more icing sugar if you want the a sweeter icing.