Eggless Almond Mango Protein Cake with a whipped mango frosting
Eggless Almond Mango Protein Cake. A most delicious & satisfying tropical mango almond sponge, dense and moist, high protein too. The topping makes it even more delicious, festive too. Once again a simple recipe = dry mix + wet mix.
Ingredients
Wet Mix
- 3/4 cup store bought yogurt
- 3/4 cup raw sugar/boora or powdered sugar
- 1/4 cup clarified butter {ghee} melted, cool
- 1/4 cup milk {– 1 tbsp} room temperature
Dry Mix
- 1 cup plain flour/maida
- 1/2 cup almond meal 45g
- 1 tsp baking soda
- 1/2 tsp baking powder
- Pinch salt
- 1 tsp vanilla extract
- 1/3 cup mango protein powder
Whipped Mango Frosting
- 1 cup mascarpone cream, chilled
- 1/4 cup icing sugar
- 2 tbsp mango protein powder
Instructions
Mango Almond Protein Cake
- Preheat the oven to 180C. Line a round 8" baking tin with a 3" ring insert with parchment paper. Grease and flour the insert.
- Whisk together the dry ingredients in a bowl to mix well. Alternatively, sift if you like. Reserve.
- In another large bowl, whisk together the yogurt and sugar. Leave to stand for about 15-20 minutes. Whisk in melted, cool ghee, milk and vanilla extract.
- Gently stir in the dry mix in 4-5 lots, mixing well each time.
- Transfer to the lined 8" baking tin with a 3" ring insert.
- Bake for 45-50 minutes, until tester comes out clean. Cool in tin for 5 minutes, then gently turn out onto rack, and cool completely
Whipped Mango Frosting
- Gently whisk all ingredients until smooth, yet firm. Don’t over whisk as we don’t want to break down the thickness. Taste and adjust sweetness.
- Top the cooled cake with this, and scatter over diced fresh mangoes, fresh mint & rose petals.