How could I possibly not make a cake using ripe, succulent mangoes during mango season? This is not your ordinary sponge cake but it is a rich, dense mango fudge cake. It is a celebration of mangoes and it goes incredibly well with hazelnut praline, so I made it once again for this cake. 🙂
Now, tell me, doesn’t that look pretty as a picture? Let me have a bite while I type this! *Munches on cake* 😛
And I totally forgot to talk about the glaze! In short, it is extremely simple and it delivers a super mango-punch.
Note– I used the pulp of 2 medium sweet mangoes for this recipe (cake and glaze) and pureed it. I used Alphonso Mangoes hence the bright orange yellow puree but you can use any other sweet variety which isn’t tart. Make sure you take out as much pulp out of the mango as you can making sure you don’t waste any mango goodness. It should be thick in consistency, if it is not as thick as the picture, you might have to add an extra 1-2 tablespoons of flour. Store bought puree is not thick so you have to do the same.
I would advice you to make fresh puree for the glaze else, it will be too runny. Make sure all your ingredients are at room temperature
For The Fudge Cake–
- Soft unsalted butter- 160 g
- Caster sugar- 1+1/4 cup
(If the mangoes you are using is not sweet, you might have to add 1/4 cup sugar extra,)
- Eggs- 4
- Thick mango puree- 3 big tablespoons (Refer the note mentioned above the ingredients)
- Mango extract- 1 teaspoon (Optional)
- Plain flour- 1 ½ cups
- Baking powder- 2 teaspoons
- Milk- 2 tablespoons
- Honey- 2 tablespoons
For The Mango Glaze–
- Powdered sugar- 1 cup
- Thick mango puree- 1 cup (Refer note given on mango puree)
- Mango slices
- Mint leaves
- Hazelnut praline (Click on the highlighted term to get my praline recipe)
For Mango Fudge Cake–
Preheat oven to 170° C/ 338 F. Grease a 20 cm cake tin with butter and line the base with a disc of parchment paper.
Beat the butter until smooth. Add the sugar and beat until it becomes pale and fluffy (about 1- 1½ minutes, make sure you don’t over beat it. Add the egg one at a time making sure you completely incorporate it before adding the next. Add the mango puree and extract to it and gently mix.
Sift you flour and baking powder into a clean dry bowl. Little by little, gently fold in sifted flour. Pour the milk and gently fold it. Do the same for the honey. Finally pour the mixture into the lined tin.
Bake in the oven for 20 minutes. After 20 minutes, reduce the temperature to 150° C/ 302 F and bake for a further 20- 25 minutes or until a skewer comes out clean when pricked in the centre. Allow the cake to cool in the tin for 10- 15 minutes. After that, carefully flip it onto a wire rack and allow it to cool completely.
(Note- Be extra careful while checking. A tip is to poke in the centre and if the skewer is still sticky, you have to bake for longer. If the cake is becoming too brown, cover the top with an aluminium foil and return to the oven. The baking time and temperature vary with climate and also from oven to oven)
For Mango Glaze–
Add the powdered sugar to a large bowl. To it, add the thick mango puree and whisk it till the sugar dissolves and the mixture is well combined.
Place the cooled cake on the serving plate/ cake stand. Pour the glaze in the centre of the cake and spread it so that it drips down the sides of the cake. Garnish with mint leaves, sliced mango. Serve each piece with the hazelnut praline. 😀