Skip to main content

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




Comments

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Kuih Bangkit ~ CNY 2010

I recently made this Chinese New Year cookie, 'Kuih Bangkit' for my daughter to  bring back to Melbourne. As Chinese New Year is barely a month away, thought it best to post it now, perhaps you may like to try it out.  These cookies are not too sweet,  with a tinge of pandan fragrance coupled with a sweet taste of coconut ...... yummy.  They do keep well if they're thoroughly baked and they melt in the mouth!
45 comments
Read on for the Recipe

Kai Chai Paeng aka Little chicken biscuit

K ai Chai Paeng or 'Little chicken biscuit' was one of my father's favourite item to take away whenever we stopped by Bidor, a small town south of Ipoh on the way to Kuala Lumpur, long ago before the North-South Highway came into existence.  Those days, Bidor's famous restaurant, Pun Chun ,was like a half-way house whereby travellers would stop by for their signature 'Ngap thui meen' or duck thigh noodles. Pun Chun restaurant is right in the middle of town along the main road and has been in operation for 70 years and their Kai Chai Paeng were of the thick, doughy type made with lard and some pork but now they also have the thin and crispy version. Another small town, known as Kampar which is nearer to Ipoh is also famous for their thin and crispy version of  Kai Chai Paeng.  However,  I'm not too sure which town is the originator of these 'chickenless', unique but absolutely aromatic 'Little chicken biscuit'.
24 comments
Read on for the Recipe

Char Siew Pau ~ 蒸叉烧包

I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago.  So I  got hold of my old file of recipes and finally managed to retrieve it.  I did it recently and must say that I'm satisfied with the result.  The texture of the Pau was soft and a bit chewy, wholesome and filling too.  Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.
58 comments
Read on for the Recipe