Get the measures for the ingredients right as even a slight deviation from accurate measures can ruin the texture and flavour of your cake.
1 The perfect batter: Get the measures for the ingredients right as even a slight deviation from accurate measures can ruin the texture and flavour of your cake. Keep all the ingredients at the same temperature so that the cake is soft and fluffy. Bake the cake at about 150°C to 180°C. Keep a tray at the base to ensure that it doesn’t get burnt at the bottom.
2 Nutmeg flavour: Grate some nutmeg and mix it into the cake batter for a twist. Nutmeg pairs up very well with mango and lends it a whole new flavour.
3 Health wise: If you are a fitness junkie, you can substitute half of the flour in the recipe with oats, which will also give a crispy twist to the cake’s texture.
4 Nothing beats freshness: Use canned Alphonso or Ratnagiri mango puree for the batter but stick to fresh mangoes for the topping instead of mango jelly. Fresh mango cubes work best for a topping, enhancing both the flavour and the look.
-With inputs from Chef Devraj Halder, The Suryaa