Moist Mango Loaf/ Tea Cake

By Food Fusion · 90 min

Ingredients

Instructions

1. Blend the mango cubes, milk, lemon juice and yellow food colour until smooth.
2. Sift the flour, baking powder and pink salt into a bowl and set aside.
3. Beat the banaspati and caster sugar together for 3-4 minutes.
4. Add the eggs one at a time, beating well after each.
5. Beat in the vanilla and the mango essence.
6. Whisk in the mango purée mixture.
7. Fold in the sifted dry ingredients until just combined.
8. Pour into a 9x5 inch pan greased and lined with banaspati, and tap the pan a few times to settle the batter.
9. Bake at 180 C for 45 minutes, or until a skewer comes out clean.
10. Cook the mango purée over medium heat for 2-3 minutes to reduce its moisture, then turn off the heat and let it cool completely.
11. Rest the cake in the pan for 10-15 minutes, then turn it out onto a wire rack to cool completely.
12. Microwave the white chocolate and cooking oil for 20 seconds, checking in between, then whisk until smooth.
13. Mix in 3-4 tbs of the cooked mango purée, then pour over the cake.
14. Top with melted white chocolate, let it set for 10-15 minutes, then slice and serve.

Summarized from Food Fusion's video. Watch it for the details.

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