- 2 cups (220 g) maida
- 2 tsp (8 g) baking powder
- ½ tsp (3 g) baking soda
- ½ cup (120 ml) vegetable oil
- 1 cup (225 g) caster sugar
- 1 cup (265 ml) mango purée
- 1 tsp (5 ml) vanilla extract
- ¼ (60 g) cup milk
For Frosting
- 1 cup (120 g) cream cheese
- ½ cup (100 g) butter
- 1 tsp (5 ml) vanilla extract
- ¼ tsp (1 g) cardamom powder
- 1+ ½ cup icing sugar
- Pre -heat the oven to 180 degree C and line two 8 inch round cake pan with parchment paper.
- In a bowl whisk together flour, baking powder and baking soda and set a side.
- Whisk together castor sugar and oil in a separate bowl until pale and well combined.
- In a blender, puree some chopped mangoes and add the mango puree to the sugar oil mixture.
- Add the vanilla extract and milk.
- Gently fold in the flour and mix until everything is well combined there are no large flour pockets in the batter. Do not over mix at this stage.
- Transfer the batter to the prepared cake pan.
- Bake at 180C for 30-35 minutes or only until a skewer inserted in the center comes out clean.
- While the cake is baking, prepare your frosting by beating cream cheese, butter, vanilla and cardamom together. Add icing sugar slowly in batches and beat until well incorporated.
- After the cakes have cooled, assemble your cake by frosting it and decorate with fresh mango slices. Enjoy!
Fresh mango slices
