What’s needed-
3 eggs
1/2 C sugar
1/2 C whole wheat flour (atta)
5 tblsp of dessicated coconut+ 1 tblsp extra for sprinkling on the top
1/2 tsp baking powder
2 tblsp sunflower/vegetable oil
For the topping-
2and 1/2 c of mango puree ( preferably made from fresh mangoes)
3 tblsp soured cream/whipped cream
How to-
- Mix together the mango puree and soured cream and chill in the refrigerator.
- Pre heat the oven at 180 deg C and line an 8 inch baking pan with foil.
- Beat together the eggs and sugar till pale and fluffy ( at least 6-8 minutes, depending on your beaters). When the beaters are lifted, they should leave a trail on the surface for at least 10 seconds.
- Mix together the flour, coconut and baking powder.
- Add the flour mixture to the egg mixture, in three batches and fold in very gently.
- Fold in the oil and tip the mixture into the prepared pan.
- Place the pan in the centre of the pre heated oven and bake for approximately 25 minutes or till the top is golden and the centre springs back when pressed gently.
- Peel away the foil and cool the cake completely on a rack.
- Place the cake on a serving plate and spread the mango cream over the top of the cooled cake, keeping it quite rough looking( doesn’t matter if you spread it smoothly, I just the like the look of it more when it’s not)
- Sprinkle the rest of the coconut on top and chill the cake for few hours for the flavours to mature before cutting into wedges and serving.
No comments:
Post a Comment