Mango mania
Manjul Myne
The one thing that makes soaring summers bearable is the god-sent ‘mango’. Salted caramel and mango pound cake adds the freshness of tangy mangoes to the salty sweetness of caramel cake.
Salted caramel and Mango Pound Cake
Salted Caramel
Ingredients Quantity
- 250 gm Butter (Unsalted)
- 50 gm Cooking Cream
- 50 gm Salt
- 4 gm Pound Cake
Cake
- Ingredients ` Quantity
- Butter 250 gm
- Castor Sugar 250 gm
- Eggs 5 Nos
- Vanilla Essence (as required)
- Fresh Mango Puree 150 gm
- Chopped Mango 80 gm
- Refined flour 250 gm
- Baking Powder 6 gm
Heat sugar in a thick-bottomed pan. Keep stirring the sugar on medium heat. Once all the sugar is melted and reaches a colour resembling honey. Remove the pan off the flame and add cream and butter in the sugar mixture. Add a pinch of salt once the mixture cools down.
Pound Cake
Cream the butter and sugar until it is light and fluffy. Add the eggs into the butter mixture one by one, mixing slowly. Once all the eggs are added and the mixture is light, add vanilla essence, fresh mango puree, chopped mango, refined flour and baking powder. Refrigerate the mixture for at least 6 hours before you baking it.
For Baking: Line a baking dish with foil and pour the pound cake mixture into it, filling not more than 3/4th of the mould. Put two spoons full of salted caramel onto the top of the cake mixture and give it a marble effect using a small kitchen knife. Bake the cake in a pre-heated oven at 180 degrees Celsius for at least 30 – 45 minutes. Serve once cooled.
Manjul Myne is a pastry chef.
— As told to Poonam Bindra
