A tender moist cake bursting with mango flavor had been in my mind since long.This is perhaps perfect season and reason to make an old fashioned cake.
Moving on from past to present...
When he walked into the kitchen one Sunday morning he saw me taking pics of the cake. He usually ignores and walks past when such unimportant things happen in the surroundings but this time he watched like he was about to say thank you hon u are the best..:)) Lets keep it real no words were uttered, there was only the awkward silence... no denying I would have loved it :)) but he knows his wife is not a baker and he does not know to sugar coat words either :)))) It was perhaps too early in the morning to think of a reason to refuse the modeling offer so the poor guy was dragged into scene to stand still. It took me almost 4 years to convince this blog is real. :)I mean that itself is a big validation for me.
All the while he looked at the cake ok thats the proof he liked it. By the time I took the candle out the cake was already cut. I did not have to coax him to cut the cake nor help me finish most of it later. U might remember he is on a self-imposed sugar ban. Pretty much sticks to it unless he makes up his mind to break it. Well, thats how birthdays are after 30 I guess :) anyway special thanks to the tusker on behalf of the elephants for this special appearance.:))
The mango nostalgia ended with a platter scrapped clean thats the best compliment I could ask for because actions speak louder than words. :)
As I said earlier this is an old fashioned cake with many imperfections like life itself.
Cake recipe adapted from here
For the Mango Cake:
All purpose flour - 1 1/2 - 2 cups(check note below)
Mango pulp - 1 cup
Condensed milk - 1/2 of 14oz tin
Sugar -1/3 to 1/2 cup
Butter at room temp- 1 stick
Whole milk - 2 tbsp (sometimes lil more too depending on how aged the flour is)
Baking powder -1 tsp
Baking soda-1/4 tsp
Mix all the baking powder and baking soda to the flour sieve well so it mixes up.
Cream the butter and sugar together to it add the mango pulp and condensed milk and mix well.
Mix the dry and wet ingredients prepared above and pour it into a greased cake tin.(do not keep the mixed batter for long as the soda's chemical reaction will stop and cake won't rise)
Preheat the oven to 350 º F bake for 35-40 minutes. Until the top is golden brown and a tooth pick when inserted comes out clean.
Allow the eggless mango cake to cool for 10 minutes then remove from tin and cool completely.
For the Mango Jelly:
Gelatin - 1 sachet (Prepare as per instructions but don't pour too much water) Use agar agar for vegetarian option.
Mango pure -1/3 to 1/2 cup
Sugar 2 tbsp
Mix the ingredients given above and refrigerate until jelly sets firmly . Use a container 1-2 inches smaller than the cake tin a dome shaped base glass bowl (borosil bowl)would be apt. Demould it by placing a smaller plate inside the bowl and give support with ur hand so the jelly falls cleanly onto the plate.Slightly nudge with the blunt end of the knife if its sticking to the bowl while demoulding.
Mango -1/2 of 1 peeled
Slice into thinnest possible slices do not separate. Spread the slices by sliding into an angle like a snake shape roll from one end to other end without disturbing the formation. Carefully place flower on top of the jelly.Check this video to get an idea -here .
Arrange the cake on to a platter then carefully lift the jelly from plate and place onto the cake arrange the mango decoration on the jelly.
Serve the mango cake with mango jelly immediately. Stays good in the refrigerator for 3-4 days.
Note : the mango pulp for cake part was lil watery so I have used more flour to balance, u may check consistency and add acoordingly.