+SF
This cake is so tender and perfect—it disappears quicker than you can say “boo.”
Kesar mango pulp can be found in canned form at most international food markets. It is made from the sweetest mango available and has the consistency of a smoothie. To prevent the coconut oil from seizing, it is best to work with ingredients that have been brought back to room temperature if stored in the refrigerator. —CS
SERVES 6 TO 8
Nonstick cooking spray or oil spray
1 cup (200 g) canned Kesar mango pulp, sweetened
¾ cup (144 g) evaporated cane juice or organic granulated sugar
½ cup (120 ml) unsweetened plain cashew milk or almond milk
¼ cup (56 g) coconut oil, melted
½ tsp ground ginger
¼ tsp ground cardamom
½ tsp coarse kosher salt
2 cups (240 g) whole wheat pastry or all-purpose flour
2 tsp (9 g) baking powder
Thin slices of fresh mango
Fresh mint
Preheat the oven to 350°F (177°C). Lightly coat a 9-inch (23-cm) square or round baking pan with spray.
In a large bowl, whisk to combine the mango pulp, sugar, milk, melted oil, ginger, cardamom and salt. Sift the flour and baking powder on top, and use a handheld mixer to thoroughly combine without overmixing.
Transfer to the prepared pan in an even layer, baking until golden brown and firm on top, about 35 minutes. You can also insert a toothpick in the center of the cake to check for doneness. Remove it from the oven and place it on a cooling rack. Wait about 15 minutes before carefully removing it from the pan. Slice and serve only once it has completely cooled.
Decorate with a touch of whipped coconut cream, mango slices and a few small mint leaves.