Mango, cardamom and coconut cake recipe
Chetna Makan brings together coconut, cardamom and fresh mango to make a lovely celebration cake that looks beautiful and tastes brilliant, too.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.
Cooking tools:
- Mortar and pestle
- Hand mixer
- Kitchen scale
- Round cake tin
- Skewer
- Oven
- Mixing bowl
- Whisk
- Spatula
- Chef's knife
- Cutting board
- Paring knife
- Measuring spoon
- Parchment paper
- Serving platter
Ingredients
- 200g unsalted butter, softened, plus extra for greasing
- 175g golden caster sugar
- 200g self-raising flour
- 1 tsp baking powder
- 1 tsp ground cardamom (seeds from 10-12 pods pounded in a pestle and mortar)
- 4 large free-range eggs
- 40g desiccated coconut
- 2 tbsp coconut cream
- 300g double cream
- 200g mascarpone cheese
- 4 tbsp caster sugar
- 2 ripe mangoes, stoned and peeled
- You’ll also need…
- 2 x 18cm round cake tins, greased and base-lined with non-stick baking paper
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