Eggless Mango Dream Cake … If dreamy desserts are what you crave, if you love mangoes as much as we do, this tin box cake is for you! With mangoes, cream, saffron & pistachios, this Indian inspired eggless Mango Dream Cake is deeply delicious and so satisfying!
As the mango season draws to an end here on the subcontinent, I’m trying to squeeze in a couple of more mango dessert recipes. The king of fruits gives me so much joy, it’s difficult to accept that the season is almost gone.
Mangoes here are a celebration of everything Indian, a fruit we simply love to love.
With thousands of varieties and millions of ways to use the fruit, mango is truly very special. In India {and globally too of course}, you will see myriad uses for mangoes from the time they come into season, a country smitten by the immense possibilities of their beloved national fruit. Pickles, curries, beverages, coolers, salads, soba noodles, stir fries, dal and of course my favourite category, DESSERTS ♥!
Do tag me on Instagram at Passionate About Baking if you make this Eggless Mango Dream Cake, or any other recipe from the blog. I’d love to see it!
Eggless Mango Dream Cake
Ingredients
Eggless pistachio sponge
- 210 g buttermilk
- 50 g oil
- 100 g castor sugar
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1 tsp apple cider vinegar
- Pinch of turmeric optional
- Pinch salt
- 4 tbsp pistachios finely chopped
- 170 g all purpose flour maida
Saffron milk
- 75 ml milk warm
- 1/4 tsp saffron strands
- 25 ml condensed milk
Almond cream
- 250 g cream 25% fat
- 1.5 tbsp cornstarch {cornflour}
- 1 tsp agar agar powder
- 2 tbsp castor sugar
- 1/8 tsp almond extract
- 2 tbsp clarified butter/ghee melted
Fruit layer
- 1-2 mangoes diced
Instructions
Eggless pistachio sponge
- Preheat the oven to 180C. Line a 6″ tin with parchment.
- In a large bowl, add all the ingredients and give them a good whisk.
- Turn the batter into the tin and bake for about 40-45 minutes, until the tester comes out clean. Cool completely, then trim the top. Gently fit the cake into the dream cake tin {5.5x3inch} and poke with a skewer.
Saffron milk
- Stir together and leave to steep, preferably overnight
Almond cream
- Whisk together all the ingredients in a glass bowl. Microwave for 30 seconds, whisk again. Repeat at 15-30 second intervals until the cream begins to thicken at the edges, 3-4 times. Cool, whisking now and then to keep the cream uniform and to prevent a film from forming on top.
Assemble
- Moisten the cake generously with the saffron milk.
- Top the moistened cake with freshly diced mangoes followed by the almond cream. Level out and leave to set in the fridge overnight.
- Top with freshly diced mangoes, rose petals, mint etc.
