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

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

Tamarind Pork Belly (Babi Assam) ~ 亚参五花肉

A very appetising dish with tangy and robust flavour of tamarind juice, red and green chillies added more oomph to the dish.  This dish will surely whet your appetite and you'll go for second helping of rice to soak up the tangy gravy.  This is a Peranakan dish but as always, there are many varieties to this delicacy.  I tweaked the recipe a bit to suit what I have in my pantry and the end result is a very yummy dish that I will not hesitate to whip up again and again. Tamarind Pork Belly (Babi Assam)  ~   亚参 五花肉 Ingredients 450 gm pork belly, cut into bite size 5 cloves of garlic, finely chopped 3 shallots, finely chopped 30 gm tamarind pulp (Assam paste)  + 250 ml water 3 green chillies 2 red chillies 2 tsp tau cheong (preserved bean paste) 2 tsp dark soya sauce 1 Tbsp brown sugar or to taste 1/2 tsp salt 1/2 tsp fish sauce 1 onion, sliced Method Mix the tamarind pulp with a cup of...
3 comments
Read more

Airfried whole leg of chicken ~ 空氣炸全雞腿

  The Air Fryer does a great job of cooking chicken with a crispy top and juicy tender meat.  They take only minutes to prepare and are very versatile.  If you want to take them to the next level, marinate and keep them in a ziplock bag, pop them into the fridge overnight.  I like the golden crisped exterior and you can switch up the spices to change the flavours, whether you want them to be slightly spicy or sweetish with a bit of honey.  Serve this with some salad and dinner is done!. Airfried whole leg of chicken  ~  空氣炸全雞腿 Ingredients 2 whole leg of chicken about 600 gm 2 tsp oil 1.5 tsp salt 2 tsp pepper 2 tsp garlic powder 2 tsp smoke paprika 2 tsp chicken seasoning (McCormick) 2 tsp brown sugar Method Wash and pat dry the chicken. Rub some oil on the chicken.  Meanwhile, mix all the seasonings in a bowl. Rub the seasoning into the chicken.  Transfer the seasoned chicken into a ziplock bag and refridgerate overnight. Let the chicken sit...
Post a Comment
Read more