Mango Spice Cake with Mango Compote (Eggless)

Mango Spice Cake with Mango Compote  (Eggless)

I know January is the month we are all making those resolutions to be good about what we eat etc… But let’s face it, what we really need to be doing all year round is moderation, including sweet indulgences. Don’t make a cake just for yourself or your family – make it for a get-together or a special occasion – that way you not only share the indulgence but have friends and family taste your wonderful cooking – win-win situation, if you ask me.

This cake was inspired by the recipe I found in the January edition of Vegetarian Times, a magazine that can put out some recipes that I am immediately attracted to. This was a heavily mango based recipe and I cannot think of one Indian who can resist a recipe with mangos. So there I was folding the edge of the page even as I was reading it.  I made a trial run of it as it is intended for an upcoming event.
Lo and behold, with my husbands extreme chopping skills, I donned my apron and set of to work. Well, not really – was still in my nighty, but hey, who’s judging, right?

Very easy, very quick cake to make – Not much flour, a lot of fruit. According to the recipe, the cake made in a  8×8 square pan I made it in yields about 12 pieces at 249 calories each. Enjoy it with friends and family

Ingredients

For the Cake

2 cups all purpose flour2tsp ground cinnamon1 tsp ground ginger (i used fresh)1tsp baking soda1/2tsp salt4 large mangoes, peeled and diced -about 4 cups, of which set aside 1-1/2 cups for the cake (rest for the compote)1 cup of sugar 1/2 cup of safflower or sunflower oil (I subbed with corn oil since I did not have sunflower oil readily available)1tbs apple cider vinegar (I subbed this with spanish sherry vinegar)1/2 cup golden raisins

For the Compote

1-1/2 cinnamon sticks, slightly cracked 3/4 cup of sugar1cup of water 2 -1/2 cups of diced mangoes

Method for the cake
Position 1 rack in the center of the oven and one at the very last rung and preheat to 350 F. Coat  8inch square pan with baking pan sprayWhisk together flour, cinnamon, baking soda and salt in a medium bowlPuree fresh ginger and 1-1/2 cups of mango until smooth. Transfer puree to bowl and whisk in one cup of sugar oil and vinegar (whatever you have with a hint of sweetness)Stir in flour mixture and fold in raisins Spread batter in prepared pan.IMPORTANT – Slide large cookie sheet onto to bottom rung of the oven – this will help diffuse the heat needed to cook the cake on the top shelf. Cook for about 30 minutes or until tooth pick comes out clean
For the compote

Bring 1 cup of water with the 3/4 cup of sugar and cinnamon sticks to boil in a medium sized pan, over medium heat and reduce to simmer for about 8 minutes (yield should be about a cup after reduction)Transfer syrup, cinnamon et all to a shallow bowl. Add the diced mangoes to ti and allow it to soak. Cut triangles of cake and top with compote and serve.

For me the one of the best surprises of the cake was biting into those succulent golden raisin…mm mm so good.  I’ll sign off now until the next time – and in the words of Barney the great purple dinosaur, I LOVE YOU :)

Skills

Posted on

January 16, 2014

4 Comments

  1. Umm.. that looks delicious. What not to like about mangoes right!

    Reply
  2. Delicious and lovely looking mango cake. Excellent pics as well.
    Deepa

    Reply
  3. I can hardly wait for the Indian summer and it's mango season now. Cakes and mangoes, what's not to like in them?
    Awesome.

    Reply

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