Last weekend we shifted to a new residence & now all city delights are more easily accessible to us. 🙂 On Sunday we left home for a walk and ended up inside Joshi’s Museum of Miniature Railways. The Museum is hardly 500 meters from my place. I had read about it on the net but the experience can not be described by words. It was a reality with real looking trains & people, city, circus but still a show for 25 mins. Since we had not planned this, I didn’t carry my camera. Just for a smallest brief, Mr. Joshi started on this train journey with a hobby of collecting train models & from there on, it grew big. For the museum they have taken into account even smallest of details like material used for stairs, clock, etc. All 3 of us loved the experience. My only regret is not availing the head phones for English translation as I read the placard only towards the end. The entire script was in Marathi & went over my head. But I surely plan to re-visit the museum and enjoy once more. Over to baking!
Being the season of Mangoes, any food blog or for that matter kitchen is incomplete without mangoes. So I lapped up the opportunity to bake a mango cake for the first time. It was a real learning experience.
Since this was a new ingredient of baking so far for me, I started with zeroing on a cake using fresh mangoes and then I hit the search engine. I came across many recipes, out of which I found Lata’s recipe very simple & easy to make. I wanted to go a step further & hence again googled for some sauce recipes to go along with it. I again liked a very simple recipe on ehow.
Mango Cake – I halved the recipe as I wanted to make only small cake. Since I was making this for my mom, I wasn’t sure how keen she would be for wheat flour, so I replaced it with APF. Also, I used combining dry ingredients, wet ingredients & liquid medium method to achieve my batter.
Recipe Source – Loosely adapted from Lata-Raja
- 1/2 cup – Diced Fresh Mangoes (approx 1 medium)
- 1/4 cup – White Sugar
- 1/4 cup – Milk Powder
- 1/4 cup – Yogurt
- 1/4 cup – Crushed Pista
- 1/4 cup – Vegetable Oil
- 1 cup – All Purpose Flour
- 1/2 tsp – Baking Powder
- 1/2 tsp – Baking Soda
- 1/8 cup hot water – to adjust consistency, maximum 1/4 cup
- Preheat the oven to 175 C.
- Grease & dust the required pan with flour or line with butter paper. I used a small heart shape pan.
- Puree the mango pieces in a food processor.
- Sift together flour, baking powder, baking soda, milk powder 2-3 times.
- Beat oil & sugar together. Then add puree and curd to the mixture. Mix well.
- Lightly warm pista & coat in flour. This ensures that pista doesn’t sink.
- Now add dry ingredients to the wet ingredients. Using water to adjust consistency.
- In the end lightly fold in the pista.
- Pour into prepared pan & bake for 20-25 mins or until the toothpick comes out clean.
- Leave in the pan for 10 mins and cool on a wire rack. Then de-mould & cool completely.
Mango Sauce –
Recipe Source – Minimally adapted from ehow
- 2 – Medium Sized Mangoes
- 1/4 cup – Orange Juice
- 3/4 cup – Sugar
- Peel & deseed mangoes. Puree the mango pieces in a food processor.
- In a heavy bottom pan, mix together all ingredients.
- Cook on low flame stirring often until the sauce reduces by one-third and begins to thicken nicely. Allow it to cool.
Assembling the Cake –
- Place cake on a decorating surface.
- Pour the sauce over the cake and garnish with some crushed pista.
I felt the sauce was too sweet & less tangy. Next time I’ll decrease the sugar to 1/2 cup (or lesser) and increase the juice to 1/2 cup.
As promised by Lata, the cake was really wonderful & every bite was mangoey. Sweet Sweet Mango!!! Do try this recipe to enjoy mangoes of the season.