Mango Cake With Lemon Icing Food

MANGO CAKE WITH LEMON ICING

Steps:

• Preheat oven to 180°C (160°C fan-forced). Grease and line a 20cm (base measurement) ring pan with baking paper.
• Using an electric mixer, beat butter and sugar until light and creamy. Add eggs, one by one, beating well after each addition.
• Fold in sifted flour and coconut milk in batches. Spoon half the mixture into prepared pan; level surface. Arrange mango over cake batter. Top with remaining batter; level surface.
• Bake for 40 minutes or until a skewer inserted at centre comes out clean. Cool in pan for 5 minutes. Transfer to a wire rack to cool completely.
• To make lemon icing, sift sugar into a bowl. Stir in enough juice to form a drizzling consistency. Top cake with icing and sprinkle with coconut. Serve.

MANGO CAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9 x 5 inch loaf pan.
• Cream butter or margarine and sugar till light and fluffy. Add eggs and beat well. Mix together flour and baking soda; blend into creamed mixture. Fold in buttermilk, vanilla, mango puree, and chopped nuts. Pour batter into prepared pan.
• Bake for 40 to 50 minutes, or until done.

MANGO CAKE WITH LEMON ICING

Steps:

• For the cake:.
• Place raisins in a small bowl; add boiling water to cover. Let stand 15 minutes. Drain well, and set aside.
• Beat shortening at medium speed of an electric mixer until creamy; gradually add brown sugar, beating well.
• Add eggs, one at at time, beating after each addition.
• Combine flour and next 5 ingredients; add to the shortening mixture alternately with pureed mango, beginning and ending with the flour mixture. Stir in the reserved raisins.
• Pour the batter into a greased and floured 13x9x2 inch pan. Bake at 325 degrees for 50 minutes or until a wooden toothpick inserted in the center comes out clean. Cool completely in the pan on a wire rack.
• For the icing:.
• Beat butter at medium speed of an electric mixer until creamy. Gradually add the sugar, beating until blended. Add the water and lemon rind, beating until it reaches spreading consistency.
• Spread the lemon icing on top of the cooled cake.

TRES LECHES CAKE WITH MANGO

Steps:

• Preheat the oven to 350 degrees F. Grease an 8-inch square baking pan with vegetable oil and line the bottom with parchment paper.
• Make the cake: Beat the eggs and sugar in a large bowl with a mixer until pale and slightly thick, about 6 minutes. Slowly beat in the melted butter, then beat in the vanilla and 1/4 cup whole milk.
• Whisk the flour, baking powder and salt in a bowl. Sift the flour mixture over the egg mixture, then gently fold together with a rubber spatula to make a thick batter. Transfer the batter to the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, about 30 minutes. Run a knife along the edges to release the cake from the pan.
• Meanwhile, whisk the remaining 2 cups whole milk, the evaporated milk, condensed milk and rum in a bowl. Pierce the warm cake all over with a fork, then pour the milk mixture gradually and evenly on top, letting the cake absorb the liquid until all is used. Cover and refrigerate at least 1 hour or overnight.
• Before serving, make the topping: Peel, pit and dice the mangoes. Puree half the mangoes in a blender with 2 tablespoons sugar. Transfer to a bowl and fold in the remaining diced mango.In a separate bowl, beat the heavy cream and the remaining 1 tablespoon sugar with a mixer until soft peaks form. Slice the cake; top each piece with the whipped cream and sprinkle with cinnamon. Serve the mango topping on the side.

MANGO CAKE

Steps:

• In a mixing bowl, add the first 3 ingredients; stir to combine.
• Add in the flour, baking soda, pecans, and 1 teaspoon vanilla; stir to combine.
• Pour batter into a greased and floured 13x9 inch baking pan.
• Bake in a 350° oven for 35-40 minutes or until pick comes out clean; let cool.
• In another mixing bowl, combine the remaining ingredients; stir to mix well.
• Spread over the cake.
• Cut into squares and serve.

DELIGHTFULLY EXOTIC MANGO CAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
• Beat mango pulp, sugar, margarine, and eggs together in a bowl using an electric mixer on medium speed until light and well mixed, 3 to 5 minutes.
• Sift flour, baking powder, and baking soda together in a bowl. Stir mango mixture into flour mixture just until batter is combined. Pour batter into the prepared baking dish.
• Bake in the preheated oven for 15 minutes. Gently press almonds into batter. Continue baking until a toothpick inserted in the middle comes out clean, about 20 minutes.

MANGO CAKE

Steps:

• Skin and chop up enough mango flesh which can then be pureed in a blender to make 1/1/2 cups of mango puree.
• Into a large saucepan place puree, butter and sugar, stir over a low heat until butter is melted.
• Add bi-carb soda and sultanas, stir well and cool slightly.
• Sift into the saucepan plain flour, self raising flour, nutmeg, cinnamon, and fresh chopped mango and mix well.
• Pour into a greased and floured 20-23cm tin and bake for approximately 1 hour at 175 degrees Celsius.
• Once cooked, allow cake to cool and ice with lemon icing.
• Note: Sultanas can be substituted with currents or raisins; also about 1/2 cup of walnuts or almonds can be added.

CREAMY MANGO LOAF CAKE

Steps:

• In a large bowl, whisk half-and-half and pudding mix for 2 minutes. Fold in mango., Cut cake horizontally into three layers; spread pudding mixture between layers and over top of cake. Top with kiwi. Refrigerate for at least 4 hours before serving.

CHUNKY FRESH MANGO CAKE

Steps:

• In a small bowl, beat the sugar, oil and egg until well blended. In another bowl, combine the flour, baking powder, salt, cinnamon and nutmeg; gradually beat into sugar mixture and mix well. Fold in mango and pecans., Transfer to a greased 6-in. round baking pan. Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , Garnish with confectioners' sugar and whipped topping if desired.

EASY MANGO CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
• Peel mango with a vegetable peeler or paring knife. Cut flesh into small pieces and squeeze pit for juice. Collect all juice from chopping and squeezing pit and reserve for glaze. Smash mango in a bowl using a potato masher or fork. Measure 1 cup smashed mango, reserving the rest for the glaze.
• Beat 1 cup smashed mango, cake mix, eggs, water, vegetable oil, and lime zest together in a bowl using an electric mixer for 2 minutes; pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 50 minutes. Cool cake in pan for 5 minutes. Invert cake onto a wire rack to cool completely.
• Combine butter, lime juice, about 1 tablespoon reserved juice from mango, and rum together in a bowl. Stir confectioners' sugar into butter mixture until desired consistency is reached; fold smashed mango into glaze. Spoon glaze over cooled cake.