Mango Yogurt Cake by DK on Jul 5, 2011
Mango is sure the King of Fruits. I am its die hard fan. A passionate follower cannot be blind to the quality of mangoes that you get in Asian markets to the ones in other places. Having grown up in India that boasts of the most yummilicious mangoes, I can't help being judgemental about the ones I get here. Sigh! But got to make the best use of what you get - right? After the local Indian store which pampered me with good ones ceased to carry them anymore, I shifted my car gears to local stores. Few were good while few others refused to convince me that they were mangoes! And then I found the Ataulfo (or Manila) Mango and I am happy once again. They are loads better than the Mexican mangoes, in my opinion.
Changes I Made
When I saw Divya's recipe for Mango Buttermilk pound cake, I knew I had to try. Its one of those 'I-dont-care-if-I-have-ingredients-but-I-have-to-make-them-now' type of recipes - well mangoes always have that effect on me. Her salivating worthy picture didn't help my diminishing will power either. I do not carry buttermilk in my pantry and I only had little milk that was reserved for tea. So replaced it with fat free greek yogurt. I rarely use egg yolks in my recipes hence used egg whites instead thereby cutting even more fat. Half of the butter got swapped with healthy canola oil making this a low fat treat. I have abundant lemons growing in my garden, hence used them instead of the lime zest. To make up for the loss of fat in the recipe, I made sure to incorporate more air into the batter. Hence the folding of the ingredients.
When I saw Divya's recipe for Mango Buttermilk pound cake, I knew I had to try. Its one of those 'I-dont-care-if-I-have-ingredients-but-I-have-to-make-them-now' type of recipes - well mangoes always have that effect on me. Her salivating worthy picture didn't help my diminishing will power either. I do not carry buttermilk in my pantry and I only had little milk that was reserved for tea. So replaced it with fat free greek yogurt. I rarely use egg yolks in my recipes hence used egg whites instead thereby cutting even more fat. Half of the butter got swapped with healthy canola oil making this a low fat treat. I have abundant lemons growing in my garden, hence used them instead of the lime zest. To make up for the loss of fat in the recipe, I made sure to incorporate more air into the batter. Hence the folding of the ingredients.
The cake was delicious. I had only 2 cakes left after 2 hours ( I made 6 mini bundt cakes). The remaining two were enjoyed for breakfast and we felt that it tasted even better the next day. We warmed it for few seconds in our microwave and enjoyed it with morning tea. These were slightly sweet, very spongy with a fluffy and light texture.
The cake was delicious. I had only 2 cakes left after 2 hours ( I made 6 mini bundt cakes). The remaining two were enjoyed for breakfast and we felt that it tasted even better the next day. We warmed it for few seconds in our microwave and enjoyed it with morning tea. These were slightly sweet, very spongy with a fluffy and light texture.
References
recipe adapted from easycooking
Basic Information
Prep Time: Under 30 min
Cook Time: 30 min to 1 hour
Serves: 3 people
Yield: 6 Mini Bundt Cakes or 1 large 6 cup bundt cake
Ingredients
- 1-1/2 cups All Purpose Flour
- 1/2 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/2 tsp Salt
- 1 tsp Ground Ginger
- 1/4 cup Unsalted Butter, room temperature
- 1/4 cup Vegetable Oil (like Canola)
- 1 cup Sugar
- 4 Egg Whites
- 100 ml Greek Yogurt, fat free
- 1 tsp Vanilla Extract
- 1/3 cup Mango Pulp
- Zest of 1 small lemon
Tips
If you want to Bake using Microwave pls refer to these articles
For making Substitutions please refer my handy chart
Method
1
Preheat the oven to 170C (350F). Grease your baking pan with PAM or butter. You can use 8" ring tin or a 6" round tin or a 6 cup bundt pan or like me use mini bundt pan. Sift the flour with the baking powder, baking soda,salt and ground ginger. Set aside.
2
Mix together the zest with sugar
3
and blend it with your finger tips till the sugar becomes moist and fragrant.
4
Cream the butter, oil and sugar.
5
Beat the egg whites along with vanilla extract separately until frothy.
6
Beat this into the butter-sugar mixture
7
Now slowly fold the yogurt and flour into this
8
mixture taking care to alternate between the flour
9
and yogurt (about 3 times). Do it gently. Its more folding than mixing.
10
Blend in the Mango pulp and fold in using a spatula.
11
Pour the batter into the prepared baking pan and bake for 50-60 minutes
12
till golden brown on top, and the tester comes out clean. The timing of the cake getting done will depend on the size and type of the cake pan you are using. For my pan it took 35 min for the cake to get done.
Cool the cake in the pan for around 5-10 min and then invert into serving platter. Enjoy :)
- Cook time:
- Prep time:
- Serves: 3 people
- Yields: 6 Mini Bundt Cakes or 1 large 6 cup bundt cake
Ingredients
- 1-1/2 cups All Purpose Flour
- 1/2 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/2 tsp Salt
- 1 tsp Ground Ginger
- 1/4 cup Unsalted Butter, room temperature
- 1/4 cup Vegetable Oil (like Canola)
- 1 cup Sugar
- 4 Egg Whites
- 100 ml Greek Yogurt, fat free
- 1 tsp Vanilla Extract
- 1/3 cup Mango Pulp
- Zest of 1 small lemon
Tips
If you want to Bake using Microwave pls refer to these articles
For making Substitutions please refer my handy chart
Method
1.
Preheat the oven to 170C (350F). Grease your baking pan with PAM or butter. You can use 8" ring tin or a 6" round tin or a 6 cup bundt pan or like me use mini bundt pan. Sift the flour with the baking powder, baking soda,salt and ground ginger. Set aside.
2.
Mix together the zest with sugar
3.
and blend it with your finger tips till the sugar becomes moist and fragrant.
4.
Cream the butter, oil and sugar.
5.
Beat the egg whites along with vanilla extract separately until frothy.
6.
Beat this into the butter-sugar mixture
7.
Now slowly fold the yogurt and flour into this
8.
mixture taking care to alternate between the flour
9.
and yogurt (about 3 times). Do it gently. Its more folding than mixing.
10.
Blend in the Mango pulp and fold in using a spatula.
11.
Pour the batter into the prepared baking pan and bake for 50-60 minutes
12.
till golden brown on top, and the tester comes out clean. The timing of the cake getting done will depend on the size and type of the cake pan you are using. For my pan it took 35 min for the cake to get done.
Cool the cake in the pan for around 5-10 min and then invert into serving platter. Enjoy :)
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Recipe Reference
recipe adapted from easycooking
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