Today marks my first post on Medium. :) Check out my blog for my thoughts on this recipe: http://cookingwithlolajayme.com/can-you-put-the-whole-mango-tree-in-this/
Ingredients for the cake:
1 ½ cups of flour
1 ½ tsp. Baking powder
1 cup sugar
½ cups unsalted butter
½ tsp mango extract
½ cups of almond milk
2 large eggs, room temperature preferably
½ cup of mango jam
For the frosting:
3 cups of powder sugar
1 tablespoon of almond milk
1 teaspoon of Vanilla extract
⅓ cup of butter, softened
1/2 cup of chopped macadamia nuts (optional topping)
To make the cake:
1.) Preheat the oven 400 degrees F and coat the cake pan with cooking spray. Preferably an 8-inch cake pan.
2.) In a large mixing bowl, beat the butter and sugar with an electric hand mixer on low. Beat until it is a coarse sand-like texture. Add your eggs one at a time. Then pour the mango extract and almond milk. Slowly add the flour. Blend the mixture together.
3.)Pour the batter in the cake pan and bake for 30–35 minutes. To test if cooked thoroughly, insert a toothpick in the center of the cake. Pull the toothpick out, if it comes out ‘clean’ the cake is cooked. If not, bake for another 5–10 minutes.
4.) Once cooled, spread the mango jam on top.
*This recipe can be doubled to make a two layer cake.*
For the frosting:
1.) In a mixing bowl, combine the powdered sugar and butter with an electric hand mixer on low. You can also use a spoon if you do not have a hand mixer. Mix the vanilla and milk gradually.
2.)Mix until the frosting is smooth and is spreadable. If the frosting is too thick, add drops of milk to the mixture. If the frosting is too thin, add more powdered sugar.
3.)Spread on top of the layer of mango jam if one layer cake and add macadamia nuts if you would like.
Let me know what you think!
Until the next recipe…
P.S. Like food as much as I do? I’m on Instagram too! (@)cookingwithlolajayme