Skip to main content

Mango Cake with Marigold and Rose Petals

I was craving something sweet last night. So, I opened the fridge and saw the pouch of mango puree D had picked up at the Mexican market when we unsuccessfully hunted for prickly pears this week. That was it: inspiration! I also had duck eggs and edible flowers. Feel free to substitute for chicken eggs - just use more. Use vanilla extract if you don't have chocolate - or pour in your favorite liqueur! Also, skip the flowers completely if you don't have any. The cake and the glaze, on their own, are divine.


Ingredients
Cake

  • 1 1/2 C butter, at room temperature, plus more for greasing the pan
  • 3 C flour
  • 1 1/2 t baking powder
  • 4 duck eggs (or 6 large chicken eggs)
  • 1 t organic chocolate extract (use vanilla, if you like)
  • 1 C organic granulated sugar
  • 1/2 C organic sour cream
  • 1/2 C mango pulp

Glaze and Garnish

  • 1/2 C mango pulp
  • 2 C organic powdered sugar
  • edible flowers for garnish (I used rose petals and marigold petals)

Procedure
Preheat the oven to 350 degrees F. Liberally butter your baking dish; I used an 11" round.

Beat butter and sugar together until lightened and fluffy. Add the eggs, one at a time, beating well after each addition. Add in the extract, sour cream, and mango pulp. Then, fold in the flour and baking powder until just moistened. The batter will be thick.

Spoon the batter into the prepared cake pan. Bake until the cake is golden and firm, approximately 45 to 50 minutes. Transfer cake to a wire rack to cool. While the cake cools, make your glaze.

Whisk together the mango pulp and powdered sugar to form a smooth glaze. If you like your glaze more runny, add more pulp - or a splash of water; if you like your glaze thicker, add more sugar.

To serve, plate slices of cake, drizzle them with the glaze, and sprinkle them with petals. Serve immediately.

Comments

  1. When I saw this recipe, I thought this might be your FnF post for this month (rose petals and all). Beautiful cake!!!!!

    ReplyDelete
    Replies
    1. Well, you're half right! The rose petals were leftover from my FnF post. I made the quail with rose petal sauce! http://culinary-adventures-with-cam.blogspot.com/2014/07/foodnflix-passion-igniting-quail-in.html

      Delete

Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa