Post by Loupy on Sept 5, 2011 10:57:24 GMT -7
Mango Buttermilk Pound Cake
From: Divyas cookbook blog "Easy Cooking"
Ingredients
Plain flour - 1½ cups
Baking powder - ½ tsp
Baking soda - ¼ tsp
Salt - ½ tsp
Ground Ginger - 1 tsp
Unsalted butter, room temperature - ½ cup
Vanilla or plain sugar - 1 cup
Eggs - 2
Buttermilk {or substitute recipe below}- 100 ml (about 7 tablespoons)
Pure vanilla extract - 1 tsp
Mango Pulp - 1/3 cup [5-6 tbsp]
Zest of 1 lime
To make buttermilk substitute at home
Take 100ml (about 7 tablespoons) milk at room temp; add 1 tsp white vinegar. Let it stand 5-10 minutes. When it curdles, it's ready.
Method
Grease and flour the sides of a 8" ring tin, or a 6" round tin. .
Grease the pan well with butter.
Preheat the oven to 170C.
Sift the flour with the baking powder, baking soda,salt and ground ginger.
Reserve.
Mix together the zest with sugar and blend it with your finger tips till the sugar becomes moist and fragrant.
Cream the butter and sugar.
Beat in eggs one at a time, followed by the vanilla extract.
With beater on low add the flour and buttermilk alternately in three lots.
Blend in the Mango pulp and fold in using a spatula.
Pour the batter into the prepared baking pan and bake for 50-60 minutes till golden brown on top, and the tester comes out clean.[It took 50 minutes in my oven].
Cool in the pan for 5 minutes and then keep the pan on a wire rack.
When it becomes cool to the touch,invert the cake to another cooling rack and let it cool completely before pouring the sauce.
Mango Cream Sauce
Mango Pulp - 1 cup
Powdered sugar - 3 tbsp
Cream - 3 tbsp
Mix everything together till the sauce becomes pouring consistency.
Keep refrigerated till use.
Notes
Wait for the cake to cool completely before cutting to get neat slices. Use a serrated knife and using a sawing motion cut the cake.
The sauce can be poured on top of the cake or you could serve the cake with sauce on the side.
Ground ginger adds a different punch to the cake, skip it if you are serving the cake to kids. You can use cardamom instead.
divyascookbook.blogspot.com
From: Divyas cookbook blog "Easy Cooking"
Ingredients
Plain flour - 1½ cups
Baking powder - ½ tsp
Baking soda - ¼ tsp
Salt - ½ tsp
Ground Ginger - 1 tsp
Unsalted butter, room temperature - ½ cup
Vanilla or plain sugar - 1 cup
Eggs - 2
Buttermilk {or substitute recipe below}- 100 ml (about 7 tablespoons)
Pure vanilla extract - 1 tsp
Mango Pulp - 1/3 cup [5-6 tbsp]
Zest of 1 lime
To make buttermilk substitute at home
Take 100ml (about 7 tablespoons) milk at room temp; add 1 tsp white vinegar. Let it stand 5-10 minutes. When it curdles, it's ready.
Method
Grease and flour the sides of a 8" ring tin, or a 6" round tin. .
Grease the pan well with butter.
Preheat the oven to 170C.
Sift the flour with the baking powder, baking soda,salt and ground ginger.
Reserve.
Mix together the zest with sugar and blend it with your finger tips till the sugar becomes moist and fragrant.
Cream the butter and sugar.
Beat in eggs one at a time, followed by the vanilla extract.
With beater on low add the flour and buttermilk alternately in three lots.
Blend in the Mango pulp and fold in using a spatula.
Pour the batter into the prepared baking pan and bake for 50-60 minutes till golden brown on top, and the tester comes out clean.[It took 50 minutes in my oven].
Cool in the pan for 5 minutes and then keep the pan on a wire rack.
When it becomes cool to the touch,invert the cake to another cooling rack and let it cool completely before pouring the sauce.
Mango Cream Sauce
Mango Pulp - 1 cup
Powdered sugar - 3 tbsp
Cream - 3 tbsp
Mix everything together till the sauce becomes pouring consistency.
Keep refrigerated till use.
Notes
Wait for the cake to cool completely before cutting to get neat slices. Use a serrated knife and using a sawing motion cut the cake.
The sauce can be poured on top of the cake or you could serve the cake with sauce on the side.
Ground ginger adds a different punch to the cake, skip it if you are serving the cake to kids. You can use cardamom instead.
divyascookbook.blogspot.com
