Mango Buttermilk Pound Cake

Some recipes are contagious,the moment you see it on someone's blog,you try it out immediately.Someone else sees the recipe and tries it out too successfully and the story continues.Of course,if the source of the recipe is  foolproof then it is no wonder that the recipe gets all the due attention it deserves.

The recipe mentioned here is Deeba's Lime Buttermilk Pound cake.No sooner than the recipe became a rage,she came up with a Chocolate version.Few days back,Swapna and Finla made a Passion Fruit Buttermilk Pound cake and here I have tried a Mango version,says a LOT about the recipe now,doesn't it?





Tried and Tasted is an event started by Zlamushka,now taken over by Lakshmi and is hosted at Samayal Arai this month and it features Passionate About Baking as the blog of the month.One who never misses a post from Deeba's blog,how could I not take part in this event?


So armed with Deeba's foolproof recipe and some Mango Pulp,I set about making this Cake and thus was born this Mango Pound Cake!The cake by itself is moist and the addition of mango pulp made it more so.As with most Fruit bakes,the cake tasted better the next day.Thank you Deeba for this priceless recipe!!

Mango Buttermilk Pound Cake


Ingredients


Plain flour - 1½  cups
Baking powder - ½ tsp
Baking soda -  ¼ tsp
Salt - ½ tsp
Ground Ginger - 1 tsp
Unsalted butter, room temperature -  ½ cup
Vanilla or plain sugar - 1 cup
Eggs - 2
Buttermilk {or substitute recipe below}- 100 ml
Pure vanilla extract - 1 tsp
Mango Pulp - 1/3 cup [5-6 tbsp]
Zest of 1 lime

To make buttermilk substitute at home

Take 100ml milk at room temp; add 1 tsp white vinegar. Let it stand 5-10 minutes. When it curdles, it's ready.

Method




Grease and flour the sides of a 8" ring tin, or a 6" round tin. [I used a 6 cup Bundt pan].Grease the pan well with butter.
Preheat the oven to 170C.
Sift the flour with the baking powder, baking soda,salt and ground ginger. Reserve.
Mix together the zest with sugar and blend it with your finger tips till the sugar becomes moist and fragrant.





Cream the butter and sugar. Beat in eggs one at a time, followed by the vanilla extract.
With beater on low add the flour and buttermilk alternately in three lots.





Blend in the Mango pulp and fold in using a spatula.
Pour the batter into the prepared baking pan and bake for 50-60 minutes till golden brown on top, and the tester comes out clean.[It took 50 minutes in my oven].





Cool in the pan for 5 minutes and then keep the pan on a wire rack.When it becomes cool to the touch,invert the cake to another cooling rack and let it cool completely before pouring the sauce.


Mango Cream Sauce
Recipe adapted from Asha


Mango Pulp - 1 cup
Powdered sugar - 3 tbsp
Cream - 3 tbsp





Mix everything together till the sauce becomes pouring consistency.Keep refrigerated till use.


Notes

• Wait for the cake to cool completely before cutting to get neat slices.Use a serrated knife and using a sawing motion cut the cake.
• The sauce can be poured on top of the cake or you could serve the cake with sauce on the side.
• Ground ginger adds a different punch to the cake,skip it if you are serving the cake to kids.You can use cardamom instead.

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