Well that was something I did not have to bother with. Why? 'Cause I already had divided the cake into individual serve-size pieces. Smart me! ;p
If you ever visit me this time of the year (especially in these last couple of weeks) a whiff of an intoxicating perfume will hit you as you enter the door (and make you forget all your manners) while you helplessly follow it to the room where those juicy deep coloured yellow goblets lie on a ruck sack waiting to ripen to be devoured. Ahhh! yes the Alphonsos are the culprit.
There is an over haul of mangoes in my house. They always lure me into buying them as they longingly look at me in all their golden glory, from the vendor's cart. It would require a heart of stone for anyone to ignore this luscious stone fruit. I cannot help having atleast two in a day...I am smitten. But then its only in summers that I get to eat ( and sometimes drink) this fruit, fit for the kings. My weak resolve has lead to my diet being shown the door. Alas!
This mango cake was made in an effort to 'spread' the calories....(chuckle).
We were visiting a neighbour-cum-family friend of ours after a long time so I made these pretty little hearts to share with them.
This mango cake is elegant and light with a hint of cardamom giving it a rich aroma. The lite strawberry chantilly(frosting) and the sandwhiched jam just give it another dimension and depth in flavour. Being eggless and sans butter, its low fat and can be had as afternoon snack/hi-tea too.
While I was at it, I realized just how much treasure we have in the tropics in terms of fruits, and just how much we ignore it and try to kill ourselves scouting for fruits of the temperate regions to recreate all those gorgeous tarts, tortes, pies when we have perfectly valid and delicious substitutes growing in our own backyard! I understand that 'traditionally' a blueberry pie cannot be made into a guava pie...however I see no harm in giving it a shot.
There’s a fine line between tradition and caricature and I see no reason why a banana brownie can’t be transformed into a dragon fruit one, or why a strawberry cake can’t become a persimmon cake. Take a moment to rediscover the tropical fruits and vegetables you have on hand and you may be surprised at how much more they have to offer. Go local !!
Pour into 6" round greased & lined cake tin. Consecutively you can bake in individual moulds of your choice. Bake at 170 degrees C for 15 minutes.