Mango Butter Cake

This mango butter cake is soft, spongy and not too sweet. It has the flavour and aroma of mango and the buttery taste is not too dominating. Butter can be replaced with oil but consistency will be a bit runny. This cake can be enjoyed at all times of the day, be it for breakfast, tea or as a dessert to round off a hearty meal.

Mango Butter Cake

Ingredients

115 gm butter
80 gm caster sugar or brown sugar
2 eggs
100 gm mango puree
120 gm plain flour
1 tsp baking powder
1/4 tsp baking soda
a pinch of salt
1 tsp vanilla essence

Method

Puree the mango till smooth and set aside.
Sift the flour with the baking powder, baking soda and salt. Set aside.
Beat butter and sugar till creamy, light and fluffy.
Add in eggs one at a time on low speed. Incorporate thoroughly.
Add in the mango puree, mix well.
Sift in the flour mixture, mix well.
Scoop the batter into a lightly greased 8.5 inch by 4.5 inch dish or loaf pan.
Level the surface. Bake in a preheated oven for about 40 to 45 mins. @ 180 deg.C
Test the cake with a skewer till it comes out clean.
Remove the cake from the oven, let cool for about 10 mins. and then unmould the cake and let it cool completely on a wire rack.

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