Its very true when Divya said some recipes are really contagious. For instance the dates cake or the zebra cake which were tried and posted by so many bloggers and being done even today. Same goes with mango buttermilk pound cake too. I knew I had to bake this one the minute I saw it. As I said ,we dont get to have enough Indian mangoes here, I was planning to use the store bought tinned mango pulp for this cake. But then even God wanted me to bake the cake with fresh mangoes because we got to buy really good ones when we visited Mustafa unexpectedly and also got a few mangoes from a friend who recently visited India. So there has been abundance of mangoes and as you know I am the sole eater of mangoes as such at my place, I could really afford to use a couple of them in my baking.
And then for the frosting too, I wanted to have a mango flavoured one as I felt any other frosting would conceal the flavour and taste of mango in the cake.So I found a nice recipe here .
The texture of the cake was light and spongy and the cake tasted great with the mango frosting. It infact tasted even better the next day.
Recipe courtesy– Easycooking
- Combine the butter and sugar and mix well till creamy.Now add the eggs and beat till the mixture is fluffy. Add the buttermilk and essence and mix.Its okay if mixture curdles at this point. Combine the flour, baking powder, baking soda and salt in a bowl. Add this to the above wet mixture and mix to form a uniform batter. Now fold in the mango pulp.
- Pour the batter in a well greased cake tin. Bake at 170c for 45 minutes or a skewer inserted in the center comes out clean.
For the mango whipped cream frosting-
Recipe courtesy– Cupcake project
- Beat the cream at medium speed for 5 minutes till it form soft peaks. Add the sugar. Mix well. Add the mango puree to the whipped cream. Refrigerate.
- Pour and spread the frosting over the cake. Refrigerate till you cut the cake.