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 eggless Mango Dream Cake is deeply delicious and so satisfying!Makes one tin cake {5.5x3inch}
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.