Mango Poppy Cake

Author

Mymi Eberhardt

Servings

Makes one 10" round cake.

Category

Sweet

Ingredients

• 240 grams all purpose flour
• 2 grams baking soda
• 2 grams salt
• 460 grams sugar
• 4 grams lemon or vanilla extract
• 30 grams poppy seed
• 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

1. In a large bowl sift together the flour, baking soda, salt, and sugar and form a well.
2. Whisk the oil, lemon(or vanilla) extract, egg, and yogurt together until well combined and pour into the well.
3. Stir slowly at first and as the batter forms stir vigorously to beat out any lumps and form a smooth batter.
4. 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.
5. Peel the mango.  Cut the two flat sides from the mango and make thin slices from each side piece.
6. 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.
7. Pour the batter into the pan over the mango slices, careful not to spread the batter to firmly to prevent moving the fruit slices.
8. Tap the pan on the counter to even out the batter and any bubbles under the batter.
9. Bake for 40-55 minutes or until a toothpick inserted into the center comes out clean.  Rotate the pan halfway through cooking,
10. Remove the pan to cool for 15 minutes.
11. 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).
12. Enjoy warm.