This is a perfect summer cake. There are so many mangoes around and as I have mentioned many times before, we usually have quite a few on hand all the time. My daughter takes one cut up for camp everyday with a slice of cheddar cheese. She enjoys them for her morning snack right after a swim. I am quite happy giving her a healthy fruit and some low fat protein.
Anyway, since there were so many mangoes around, I decided to make a cake- well, it is more like a tea bread.
I blended enough mangoes to equal one cup and made a super fast and easy bread. I love making these kinds of treats that are relatively healthy. I usually pack a slice as dessert for my daughter and give some to my husband as a snack during the day with tea.
To give the cake an extra boost of flavor and a surprise, I added some cardamom. I love mango and floral cardamom together- it makes me want to drink masala tea, lounging in a comfortable chair on my deck…
Make the mango cardamom cake this season…
- 2 mangoes cut and pureed in a blender (about 1 cup)
- 2 large eggs
- 1 cup evaporated cane sugar
- ½ cup extra light olive oil
- 1½ cups white whole-wheat flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cardamom
- ¼ teaspoon salt
Preheat oven to 350 degrees F. Grease a loaf pan and keep aside.
Beat the sugar and olive oil for 2-3 minutes on high. Add the eggs one at a time, beating in between. Add the pureed mangoes and keep aside.
In the meantime, sift the flour, baking soda, baking powder, cardamom and salt into a medium bowl. Add the dry ingredients into the wet mixture. Mix well and pour into the loaf pan. Bake for 45 minutes or till the bread is done. Invert onto a platter and cool before serving