Foodaholics Recipe Contest Winner :Week 3

Monday 27 September 2010 | Posted by Kishi | Contest,foodaholics

Our Third week winner for the fudge contest is Nachiketa Chandra


Mango Buttermilk Cake for Princess Daksayani



This is a very special post as it’s a mango cake for Daksayani. She is my chachi’s daughter [could also be termed as mine as I love her that much 😉 ]…… and the Apple no…no…. APPLE of my eye……. I totally adore her….. She loves pottering around in the kitchen with me. We have a blast together. She’s the cutest Sous Chef anyone can have. We did Mushroom Quiche, Chocolate Fudge Brownies, Starry Brownies and many other goodies together. She’s also assisted me in making a daring baker challenge. These cupcakes sent her into peals of delighted laughter.



Daksayani and I both share the love of Mangoes….. She even has a special steel plate shaped like a mango to eat her mangoes in and I still get my nani to feed me mangoes just like she use to when I was a kid….. We both have very special memories attached with mangoes…. I hereby officially share my title of Mango Queen with Daksayani Chandra from this day onwards. Sealed, Signed n Delivered.



Her obsession with mangoes, different shapes, pink, her own birthday and barbies prompted the pictures below. So we had a birthday celebration much before her birthday. Actually every bake with her is a celebration of sorts J





Have made this ‘Mango Buttermilk Cake’ out of real mango pulp and not any synthetic essence. This picture may look like I’ve done some photoshop work on it…. But believe me…. The mangoes were so luscious n pulpy that I didn’t have to do any processing on the pictures… They are just-as-they-were-clicked.



Mango Buttermilk Cake
Adapted from Bright Morning Star

Mango Custard
[I halved the quantity of these to get 1 tin of 9”]

5 yolks + 2 whole eggs
2 cups sugar [ d mangoes i used were pretty sweet, so if using tart mangoes you may need to decrease or increase as per taste]
75 grams salted + 50 unsalted, at room temperature [ you could use all unsalted butter and add a pinch of salt ]
3 cups mango puree with juice of 1 little lime.




1. Simmer a large pan of water
2. Place a glass/ steel bowl [that fits into the pan just right to make it a double boiler] with 1 cup of sugar and 100 gms of butter [mix of both if using both]. Simmer whisking well till butter and sugar dissolves.
3. Whisk till sugar dissolves and cool a bit.
4. Add 5 well whisked egg yolks and 2 whole eggs to the puree and whisk away.
5. Add to the butter and sugar and whisk again and Keep the bowl back on the flame on the pan of simmering water.
6. Keep stirring till it’s real thick and sticks well to the spoon and it took me almost 2 hours for this quantity.
But you could keep it directly in the pan, instead of double boiler, but never let it boil, and let the flame be really low. Watch it carefully.
7. The consistency will be thicker than that of Lemon curd, clings very thickly to the spoon.
Almost Custardy than liquidy and very wobbly, as if it’s kind of set.

How to check its Done?
What i did ,and it quite worked ,is that, pop in a few little bowls in the freezer when u begin , and as and when u think its getting done, heap a nice Teaspoon full into the bowls and pop back in the freezer for a few seconds 🙂
Well check the consistency and flavour, and u can add a bit more sugar if u want too 🙂 )

Mango Buttermilk Cake
[I halved the quantity of these to get 1 tin]
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups (4 sticks) unsalted butter, softened
4 1/2 cups sugar, plus 1/2 cup for sprinkling
4 large eggs [or 6 if u skip the mango curd]
2 teaspoons pure vanilla extract [I used 3 whole vanilla beans]
Finely grated zest of 4 lemons (for lemon cake, but i do love what it did to the mango cake]
Juice of 1 lemon (for lemon cake-optional]
1.5 cups Buttermilk
1.5 cups Mango chunky mango bits with juice
[as i chopped a few mangoes, i had pieces from the cups and thick puree from the seeds]
3/4 cup mango curd



~~~this quantity makes quite a bit of cake, i halved it and still had lodes of cake
~~~if making a few cuppys too, tip the tops with some mango Curd …delicious!
~~~love the crust that forms atop with the sprinkled sugar:-)
~~~the original called for 6eggs but since i had mango curd ,i cut it down to 4:-))

1.Preheat oven to 325 degrees. Butter and flour two 9-inch round cake pans.
Sift together the flour, baking powder, baking soda and salt.
2. In another bowl, cream the butter and 4 1/2 cups of sugar until fluffy.
Add the eggs, one at a time, beating well after each addition.
Stir in the vanilla or scrape the vanilla seeds into the batter.
Add the lemon zest and juice and the cubed mango pieces and puree mash.
3. Add the dry ingredients to the egg mixture, alternating with the buttermilk and mango curd.
Scrape batter into prepared cake pans.
A few cakes were half filled a mango slice/puree in between and then covered with batter again!
4. Sprinkle the remaining 1/2 cup of the sugar on top of the batter or a mango slice if u want too or both! [I didn’t do this as the mangoes were already very sweet]
Bake until set, when a cake tester inserted in centre comes out clean (about 1 hour).
5. Let the cakes cool in their pans, and then invert them onto a rack.
Delicious and buttery so…..flavour sure develops the next day as well. A buttery mango batter with a layer in between and topped with mango batter and some mango curd has me totally sold. By now you’d know that she’s a total poser and absolutely loved the cake. There no bigger HIGH for me than to see her savour the goodies I make for her.



This wonderfully crumbly and textured cake is sure to make any Mango loving person go into raptures of delight just like we did….


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