MANGO CAKE FREE

Next, heat 1/4 cup of unsalted butter and 1/2 a cup of brown sugar in a small pot. Then, line an 8″ baking tin and grease it lightly with oil or butter. These slices are used to make the base of the upside-down mango cake.Ģ. Start by cutting the flesh of a fresh mango and slice horizontally.Sugar/honey: Add sugar or honey for sweetness.Canned coconut milk: Refridgerate canned coconut milk for 1-2 days before whipping.Pinch of salt: Add a pinch of salt to balance the flavors in the cake.Baking powder and Baking Soda: Both are leavening agents used to help the cake rise.All-purpose flour: Sift the flour before mixing to remove excess dirt and lumps.Eggs: This will help to make the mango cake fluffy.

I would suggest that you buy mango puree or pulp as the mango flavor and color is more concentrated and gives the cake more flavor.

Mango pulp or puree: You have the option to buy canned mango puree or make your own from scratch.

Granulated sugar: Will be combined with unsalted butter for the cake batter.

Unsalted butter: Make sure the butter used to mix the cake is at room temperature.

Mango slices: Fresh, ripe mango slices work best for the base.

Brown Sugar: Any brown sugar will work.

Unsalted butter: Use good quality unsalted butter.

This recipe ties into Afrofuturism as it shows how West African fruits can be used to make cakes.

MANGO CAKE FREE

I chose to serve this dessert with coconut cream to go with my tropical West African theme but feel free to serve it with ice cream, whipped cream or plain instead. Although cakes are served on special occasions by the African diaspora and in West Africa, the flavor and recipes tend to be simple as the idea of desserts is still relatively new. Popular West African flour-based recipes include puff puff, chin chin and meat pie. Mangoes and coconuts grow freely in Nigeria as well as other African countries.ĭesserts are relatively new in Nigeria as wheat flour was introduced to the country by the British in the early 20th century. Recipe from The Cardamom Trail published by Mitchell Beazley, £20 (.uk).This Upside-Down Mango Cake with Coconut Cream recipe is inspired by my love for baking and West African fruits. Leave to stand at room temperature for 30 minutes before serving. Decorate the top with fresh mango strips or cubes and serve. Align another cake layer on top and repeat the layering process, ending with a layer of cream icing on the top of the cake. Put 1 layer on a serving plate and spread over it a quarter of the cream icing. To assemble, cut each cake horizontally into 2 equal layers.Cut the flesh of the other mango into thin strips or cubes, as desired. Chop the flesh of 1 mango into small pieces and fold it into the cream. To make the filling, whisk the cream, mascarpone and sugar in a bowl until the mixture is thick.Divide the batter evenly between the prepared tins and bake for 20-25 minutes or until a skewer inserted into the centre of the cakes comes out clean.Fold in the desiccated coconut and coconut cream. In a large bowl, combine the butter, sugar, flour, baking powder, ground cardamom and eggs and mix with an electric mixer for 2 minutes or until light and creamy. Heat the oven to 180✬/160✬ fan/ gas 4.

Mango cake