swvorti.blogg.se - Mango cake

You could even add some crushed saffron or nutmeg (even though I don’t use it) to this. 🙂 The version I am sharing with you is spiked up with cardamom and rosewater, two of my favorite flavors.

So in case you end up adding a wee bit of liquid, would not really matter as the semolina would drink it up and balance out the thickness of the batter. The process of keeping the batter for sometime till it thickens is what gives the texture to the cake. Another good thing about the cake is the semolina itself. Actual mango pulp would not give this color to the cake. Like mentioned, I have used tinned mango pulp. All cakes that followed after this were twisted and tweaked to variations. A little bit of Googling and I found that this is the first post that appeared for this cake. My mind went loitering at all options like ice cream and pudding but then I remembered the semolina mango cake recipe I had saved up very long ago. I made this cake to finish off a can of mango pulp that I had got at a deal. There is so much that I am cooking and trying so some things do go off to the end of the list. Even though I have bookmarked several recipes that use up semolina, I have still kept it pending. My first attempt at making the basbousa, which is an Arab style semolina cake soaked in sugar syrup, was a dud, and I never got to making it again. I have been wanting to bake with semolina since long but never got around it.

Make sure to do this while the cake is warm otherwise the caramel will harden and the cake will be more difficult to remove.I hope you enjoyed the Mango Custard Verrines and Aamras posts in this month’s 3-back-to-back mango recipes. Place a serving plate over the cake and carefully turn over.

Carefully loosen and remove the sides of the cake tin.

Bake for 35-40 minutes, or until the cake is golden and firm to the touch.

Gently spoon the mixture over the mangoes and smooth the surface.

Mix dry and wet ingredients together until a smooth mixture is formed.

Mix the wet ingredients together with the vanilla extract (eggs, olive oil, and milk of choice).

Mix the dry ingredients together (flour, desiccated coconut, baking powder and coconut sugar).

Make the batter: Preheat the oven to 180 C/160 fan/4 gas mark.

Arrange the mango slices in a circle in the bottom of the cake tin.

Pour some of that caramel in the bottom of the prepared cake tin.

Cook the mangoes for 2-3 minutes in the caramel, over low heat and turn to coat.

Gently place the mango slices in the pan, again without touching the caramel to prevent burning yourself.

Add the cubed butter and stir with a wooden spoon very gently until melted. Be cautious: boiling sugar is very hot, do not touch the caramel with your fingers, or you will burn yourself. Do not stir with a spoon, but if needed move the pan around a little.

In a non-stick frying pan, melt the sugar over a low heat until golden brown.

This will help hold the caramel and prevent the cake from sticking. Grease the sides of the tin (use oil or butter) and place the baking paper circle in the base, pressing up the sides slightly.

Prepare the cake tin: Cut out a circle of baking paper that is roughly 2 cm larger than the base of your round cake tin (I used a 20x20 cm cake tin).