Mango! The fruit of paradise: juicy, nutritious, sweet, and neutral at the same time (they make Amba Sauce from it, right?)
Its only “downside” (if any) is in the form of eating: it is not a fruit for those with meticulous manners – unless it is served to them cut into delicate dice; But then, they miss the thrilling and unmediated encounter with this sensual fruit: wild bites that include a neat cleansing of the pit 😜
Mango also wins the ‘scent championship’: unlike many foods (or drinks) that spread odors without cover (coffee, for example, many times the smell far exceeds the taste), mango, on the other hand, delivers the goods big time!
There is no fruit like Mango! It’s wonderful as it is (especially if eaten with the hands), excellent as an addition to exotic salads, fruit salads, smoothies, pannacotta sauce, or even as a refreshing gazpacho! The selection is almost endless!
Mango is an amazing fruit to cook or bake with – it stars in the whole range of flavors! Moreover, it can easily be frozen – the taste and texture are perfectly preserved.
We first had mango in Israel in the early 1980s, the price was skyrocketing; There were times when an entire family shared a single fruit; Sometimes it was served with the utmost respect and splendor as part of the “blessings” at the Rosh Hashanah holiday table.
Eventually, the fruit has taken root, and usually, in the season it can be found at a reasonable price.
I personally have never come across a mango cake and I can understand why! It’s hard to resist when you put your hands on a mango! But because I was curious to see how it works in pastries, I started a series of experiments the first of which is a mango sponge cake.
It succeeded already on the first try. The only thing I needed to change was to reduce the amount of mango to keep it fluffy. For extra flavor and aroma, I decorated the cake with sugar-free dried mango slices.
The cake is easy to make, fluffy, with a delicate aroma and a beautiful amber color. A super delicious summer cake!
Enjoy and let me know how it turned out ❤️
Dry
- 1⅔ cups white spelt flour
- 1½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
wet
- ½ cup vegan butter (or coconut oil, melted (100 grams
- ½ cup sugar
- 200 Grams fresh or frozen mango puree (in a blender) It is important to maintain an accurate weight
- 1 tsp pure vanilla extract
- ¼ tsp salt
- ½ cup plant based milk
- 1 tsp apple cider vinegar
Decoration
- 2 slices dried sugar-free mango optional but recommended, upgrades the cake!
- Preheat the oven to 160 degrees, grease an English-cake pan measuring 22 cm by 10 cm.
Dry
- Sift the flour into a bowl, add baking powder, baking soda, salt and mix.
Wet
- In a large bowl, mix oil or butter, sugar, mango puree, vanilla extract and salt.
- In a small bowl, mix milk and vinegar; Transfer to the wet ingredients bowl and mix well.
- Gradually add the flour and mix until the flour is absorbed into the mixture.
- Transfer the batter to the pan, place the dried mango slices over the batter and press gently.
- Place in the center of the hot oven and bake for 45-50 minutes, or until a toothpick comes out clean.
- Remove the cake from the oven and cool on a wire rack.
- Once the cake has cooled you can take it out of the pan.
- Enjoy and let me know how it turned out ❤️
Can almond four be substituted?
Hi Cc,
Yes, almond flour can be substitute, but you may add more – I have not tried it yet so I can’t tell you how much more, I would suggest that you start with the addition of 1/4 cup
Can I use gluten-free all purpose flour instead of spelt flour?
Hi Rita,
I haven’t tried it yet; I think you can, but it might change the ratio