Mango Pulp Cake Recipe
Ingredients
This Mango Pulp Cake recipe is a delicious treat that you can make at home. It's made with just a few simple ingredients that you probably already have in your pantry. You'll need 2 cups of all-purpose flour, 1 cup of sugar, 1 teaspoon of baking powder, ½ teaspoon of baking soda, 1 cup of mango pulp, ¼ cup of vegetable oil, 2 eggs, and ½ teaspoon of vanilla extract. You can also add in some chopped nuts, raisins, or shredded coconut for an extra crunch and flavor.
Instructions
To make this Mango Pulp Cake, start by preheating your oven to 350°F (175°C). Grease a 9-inch (23 cm) round cake pan with butter or non-stick cooking spray. In a large bowl, whisk together the flour, sugar, baking powder, and baking soda. In a separate bowl, whisk together the mango pulp, oil, eggs, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Don’t overmix. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Serving
Once your Mango Pulp Cake is cooled, you can serve it as is or with a dollop of whipped cream or ice cream. You can also sprinkle some chopped nuts, shredded coconut, or chopped fresh mango over the top for a bit of extra flavor. This cake can be stored in an airtight container at room temperature for up to 3 days.
Nutrition
This Mango Pulp Cake is a delicious treat that provides a good source of protein, carbohydrates, and healthy fats. One serving (1/8 of the cake) contains 170 calories, 6 grams of fat, 25 grams of carbohydrates, and 3 grams of protein. It also contains a small amount of dietary fiber and is a good source of vitamins and minerals.
Tips and Tricks
If you want to make this Mango Pulp Cake even more delicious, try adding in some freshly chopped mango or a handful of chopped nuts to the batter before baking. You can also top the cake with a drizzle of melted white chocolate or a sprinkle of shredded coconut for an extra special touch. If you don’t have mango pulp on hand, you can use canned mango puree or fresh mango puree instead.
Variations
This Mango Pulp Cake is a great base recipe that can be adapted to suit your tastes. You can substitute the mango pulp for any other kind of pureed fruit, such as peach, pineapple, or apricot. You can also add in some spices, such as ground cinnamon, nutmeg, or ginger, for a bit of extra flavor. For a richer cake, you can replace the vegetable oil with melted butter.
Make Ahead and Storage
This Mango Pulp Cake can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to 3 months. To thaw, simply leave it out at room temperature for a few hours before serving.
Conclusion
This Mango Pulp Cake is a simple and delicious treat that can be enjoyed any time of year. With just a few simple ingredients and minimal effort, you can whip up a batch of this cake in no time. Whether you’re serving it as a dessert or a snack, this cake is sure to be a hit.
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