When life throws you sour mangoes…

Make mango loaf cake 😛

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Now it’s a known fact for those who know me well that I hate, absolutely hate summers.
Ideally, i should have warmed up to the weather, you know. I grew up in a city where each year the weather was as scorching as the previous. And by some twist of fate I have been living for the past 13 years in a region where it marks its presence even more ferociously! So you see I have been abundantly blessed with hot weather all my life. Despite that it’s one season I have never looked forward to.  There’s not been a single day when I have not cribbed about it.
But but but. there’s one thing that this weather brings in which cools me down.

Yes, mangoes!

I love them from the bottom of my heart. I can slurp on them till eternity! Ok..ok..not eternity. But I can have them till my tummy can possibly take them without bursting!

This year too when summer has already reared its blazing head, the juicy, sweet, melt-in-the-mouth, supremely delicious fruit is what my eyes look out for every time I head to a supermarket.
But last week I got misled by their beautiful yellow skin only to realize that one of them was sour and unripe. Since I didn’t  have the heart to throw it away, I decided to turn it into a cake. And thus got made the loaf cake.

Now to the recipe. Smita, specially for you, sakhi….

This recipe is from Divya’s Cookbook

Ingredients:

All purpose flour – 1 ½ cups
Baking powder – 2 tsp
Salt – ¼ tsp
Eggs – 2
Sugar – 1 cup
Fresh Mango chopped – ½ cup
Yogurt – ½ cup
Vanilla extract – 2 tsp
Oil – ½ cup
Almond slivers for garnish

Method:

Preheat the oven to 350ºF /175 C. Butter a loaf-pan.
In a bowl, whisk together the flour, baking powder, and salt.
Blend together mango cubes and yogurt to a smooth paste.
Whisk the eggs, sugar,yogurt-mango puree, and vanilla together until well blended.
Add the dry ingredients and stir until smooth.
Finally, pour in the oil and use the whisk to gently but thoroughly fold it into the batter.
Put the batter in the loaf pan,sprinkle almond slivers on top and bake for 50 to 55 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Cool on a rack for 5 minutes, then unmold and cool to room temperature right-side up.

The only variation I made while baking is that I added a tea spoon of cinnamon powder, since I love its flavour. So if you are someone who love the aroma of cinnamon, go ahead and add a teaspoon or two to the recipe and make magic!
Enjoy