Mango Poppy Cake
This recipe from our baker Mymi Eberhardt uses poppy seeds and our Curcumade blend. The amchoor (green mango) in Curcumade is complemented by slices of fresh mango and goes well with sliced pineapple too. If you have a sweeter tooth, drizzle some honey onto the cake while warm.
Category
Sweet
Servings/Yield
Makes one 10" round cake.
Author
Mymi Eberhardt
Ingredients
240 grams all purpose flour
2 grams baking soda
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2 grams salt
460 grams sugar
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4 grams lemon or vanilla extract
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30 grams poppy seed
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15 grams curcumade
95 grams olive or canola oil
190 grams egg (4 large)
70 grams labneh or greek yogurt
1 ripe mango, preferably Champagne, Ataulfo, or similar varietal
Directions
In a large bowl sift together the flour, baking soda, salt, and sugar and form a well.
Whisk the oil, lemon(or vanilla) extract, egg, and yogurt together until well combined and pour into the well.
Stir slowly at first and as the batter forms stir vigorously to beat out any lumps and form a smooth batter.
- Grease a 10” round cake pan. For extra security for turning out the cake later cut a piece of parchment to fit the bottom of the pan and stick the paper to the layer of oil/butter and then oil/butter it again.
- Peel the mango. Cut the two flat sides from the mango and make thin slices from each side piece.
- Line the mango slices onto the bottom of the cake pan. Keep in mind when turning the cake out the arrangement you make will be reversed so arrange accordingly.
- Pour the batter into the pan over the mango slices, careful not to spread the batter to firmly to prevent moving the fruit slices.
- Tap the pan on the counter to even out the batter and any bubbles under the batter.
- Bake for 40-55 minutes or until a toothpick inserted into the center comes out clean. Rotate the pan halfway through cooking,
- Remove the pan to cool for 15 minutes.
- Turn the cake out while it is still warm and carefully remove the paper by pulling horizontally from one edge to the other (do not pull the paper straight up).
- Enjoy warm.
Recipe Note
Recipe Notes
The recipe can easily be used to make muffins and quick bread loaves:
- Scoop the batter into a greased or lined muffin tin (optionally line the bottoms of the cups with a slice of fruit, pineapple, mango, etc.). Bake the muffins at 375°F for about 20 minutes or until a toothpick inserted into the center of one of the muffins comes out clean. Enjoy warm.
- If making a loaf, use a standard loaf pan (9"x5") and bake at 350°F for 45-60min (until a skewer inserted into the center comes out clean). It may occasionally overflow a bit while baking, so on the rack below place a sheet pan to catch any drips. Do not place the pan directly under the loaf as this can affect cooking. The loaf will keep for about a week at room temperature if tightly wrapped.
Questions? Contact helen@laboiteny.com
