Mango Spice Cake with Mango Compote
Mango Spice Cake with Mango Compote is a dessert that serves 12. One portion of this dish contains around 3g of protein, 10g of fat, and a total of 323 calories. For 69 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. 236 people were glad they tried this recipe. A mixture of apple cider vinegar, flour, cinnamon sticks, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Vegetarian Times. It is a good option if you're following a dairy free, lacto ovo vegetarian, and vegan diet. All things considered, we decided this recipe deserves a spoonacular score of 54%. This score is solid. Mango Coriander Pound Cake Cupcakes with Mango Chutney Filling and Sweetened Condensed Milk Whipped Cream, Eggless Mango Tutti Frutti Cake - Vegan Mango Wheat Cake - Eggless Cake s, and Mango-Raspberry Compote are very similar to this recipe.
Servings: 12
Ingredients:
1 Tbs. apple cider vinegar
1 tsp. baking soda
1½ cinnamon sticks, slightly cracked with mallet
2 cups all-purpose flour
½ cup golden raisins
2 tsp. ground cinnamon
1 tsp. ground ginger
4 large mangoes, peeled and diced, divided (4 cups)
½ tsp. salt
1¾ cups sugar, divided
½ cup safflower or sunflower oil
Equipment:
baking pan
oven
food processor
blender
whisk
bowl
baking sheet
frying pan
toothpicks
wire rack
cake form
sauce pan
Cooking instruction summary:
1. Position 1 rack in center and 1 rack in lowest position of oven, and preheat to 350°F. Coat 8-inch square baking pan with cooking spray.2. Whisk together flour, cinnamon, ginger, baking soda, and salt in medium bowl. Purée 1 1/2 cups mango chunks in blender or food processor until smooth. Transfer purée to bowl, and whisk in 1 cup sugar, oil, and vinegar. Stir in flour mixture, then fold in raisins.3. Spread batter in prepared pan. Slide large empty baking sheet onto bottom rack in oven to diffuse heat. Place cake pan with batter on upper rack, and bake 28 to 30 minutes, or until toothpick inserted in center of cake comes out clean. Cool in pan on wire rack.4. Bring 1 cup water, remaining 3/4 cup sugar, and cinnamon pieces to a boil in medium saucepan over medium heat. Reduce heat to medium-low, and simmer syrup 8 minutes, or until mixture is reduced to 1 cup. Transfer syrup (with cinnamon pieces) to shallow bowl to cool.5. Stir remaining 2 1/2 cups mangoes into syrup. Cut cake into 12 triangles, and serve with compote spooned over top.
Step by step:
1. Position 1 rack in center and 1 rack in lowest position of oven, and preheat to 350°F. Coat 8-inch square baking pan with cooking spray.
2. Whisk together flour, cinnamon, ginger, baking soda, and salt in medium bowl. Purée 1 1/2 cups mango chunks in blender or food processor until smooth.
3. Transfer purée to bowl, and whisk in 1 cup sugar, oil, and vinegar. Stir in flour mixture, then fold in raisins.
4. Spread batter in prepared pan. Slide large empty baking sheet onto bottom rack in oven to diffuse heat.
5. Place cake pan with batter on upper rack, and bake 28 to 30 minutes, or until toothpick inserted in center of cake comes out clean. Cool in pan on wire rack.
6. Bring 1 cup water, remaining 3/4 cup sugar, and cinnamon pieces to a boil in medium saucepan over medium heat. Reduce heat to medium-low, and simmer syrup 8 minutes, or until mixture is reduced to 1 cup.
7. Transfer syrup (with cinnamon pieces) to shallow bowl to cool.
8. Stir remaining 2 1/2 cups mangoes into syrup.
9. Cut cake into 12 triangles, and serve with compote spooned over top.
Nutrition Information:
covered percent of daily need
