Fresh Mango Loaf Cake

Chennai is getting scorched under the blazing sun with temperatures soaring to 40+ and all we can do is sit and sigh.Add to it a daily dose of power cuts and it completes a fairy tale story[not!].I'd been spending less and less time in the kitchen thanks to this.Meanwhile,baking too had taken a sudden break what with the scarcity of butter and then my oven going kaput.The broadband ouster completed the misery.


Now that everything's back on track,I am all set.More so because Ajay set me up a small music corner in the kitchen to keep me occupied while I cooked/baked with strict instructions to keep both the phones within hearing distance.He only knows too well that I tend to get carried away into a different world while I am listening to my favorite tracks!!

Since Mangoes are available in abundance this time of the year,I decided to bake with it.I have become a great fan of fruits in baking and took the plunge by tweaking this recipe of a Simple Loaf Cake by Dorie Greenspan.Dorie is someone whom I consider my Baking guru.Read through her recipes in BFMHTY and you'll agree with me.


The recipe by itself is a very simple one.The name says it all.It can be baked as a simple loaf cake or can be pepped up with fruit purees[like I did] or it can be used as a base for Trifle puddings etc,the choices are numerous.

Fresh Mango Loaf Cake
Recipe source - Dorie Greenspan


Ingredients


All purpose flour - 1 ½ cups*
Baking powder - 2 tsp
Salt - ¼ tsp
Eggs - 3 large**
Sugar - 1 cup
Fresh Mango chopped - ½ cup
Sour cream - ½ cup [I substituted it with yogurt]
Vanilla extract - 2 tsp
Oil - ½ cup
Almond slivers for garnish


Method


Preheat the oven to 350ºF /175 C and generously butter an 8x4x2–inch loaf pan (6-cup capacity)***. 





In a bowl, whisk together the flour, baking powder, and salt.
Blend together mango cubes and sour cream/yogurt to a smooth paste.The said amount would yield approximately ¾ cups of puree or maybe a little more.
Whisk the eggs, sugar,yogurt-mango puree, and vanilla together until well blended.
Add the dry ingredients and stir until smooth. Finally, pour in the oil and use the whisk to gently but thoroughly fold it into the batter.


 


Put the batter in the loaf pan,sprinkle Almond slivers on top and bake 50 to 55 minutes, or until a toothpick inserted in the center of the cake comes out clean. 
Cool on a rack for 5 minutes, then unmold and cool to room temperature right-side up.





Notes

• *I added ¼ cup of whole wheat flour along with all purpose flour,so the amount used is 1¼ cups APF and ¼ cup whole wheat flour.
• **Since I used Mango puree along with Yogurt,I reduced the number of eggs from 3 to 2.So in place of the substituted egg,I added ¼ cup of yogurt-mango puree.
• ***I used a small loaf pan[7/3'] and baked the rest of the batter in mini loaf pans.

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