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