Spiced mango jam cake

The mango, often crowned the "King of Fruits," has a storied history, even believed to have provided shade for Buddha during his meditations. While this cake might not bring enlightenment, it certainly offers a divine taste experience. Perfect for Easter or any day you crave a fruity indulgence, this Spiced Mango Cake combines creamy, sticky, sweet, sour, fruity, and rich flavours with a delightful mix of spices. Overripe mangoes are not just acceptable—they're ideal for this recipe. So, let's transform those forgotten fruits into a dessert that's nothing short of spectacular!

Serves: 6-8 people / VE

Ingredients:

• 5 medium-sized mangoes (overripe mangoes are perfect to use for this)

• 300 grams sugar

• 2 lemons, peeled, keep the peel and the flesh

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon ground cassia bark

• ¼ teaspoon ground cardamom powder

• ¼ teaspoon ground cloves

• ¼ teaspoon table salt

• 170g brown sugar

• 6 tablespoons unsalted butter

• 2 medium eggs

• ¼ cup sour cream

• 210g all-purpose flour

• 9” circular baking tin, buttered a little (with a removable base)

Instructions:

1. Prepare the Mango Jam:
   Peel the mangoes and discard the peel. Place the mangoes in a large cooking pot. Add the lemon peel and flesh to the pot. Cover the fruits with all the sugar and a pinch of salt. Heat on medium, stirring regularly. Cook on low for about 30 minutes until you achieve a rolling boil and the fruit flesh detaches from the core. Always keep an eye on the jam as it tends to stick.

2. Jam Test:
   Drop some jam on a cold plate. If it runs, cook longer. If a thin skin forms, it's ready. Remove and discard the lemon rind, lemons, and mango cores with strings attached.

3. Preheat the Oven:
   Preheat your oven to 180 degrees Celsius.

4. Mix Dry Ingredients:
   In a large mixing bowl, sift the all-purpose flour with baking powder and baking soda. Add ground cassia bark, ground cardamom powder, ground cloves, and salt. Mix well and set aside.

5. Cream Butter and Sugar:
   Using an electric mixer, cream the sugar and butter until smooth. Slowly add the eggs, one at a time, and then the sour cream.

6. Combine Ingredients:
   Gradually incorporate the dry mixture into the butter mixture using a hand-held rubber spatula. Gently fold in two-thirds of the mango jam.

7. Bake the Cake:
   Pour the batter into the prepared baking pan. Tap the pan on the counter to release trapped air. Bake for 25-30 minutes. Check doneness by inserting a knife in the centre; it should come out clean.

8. Cooling and Serving:
   Once cooked, allow the cake to cool completely. Spread a thin layer of the remaining mango jam on top and garnish with fresh mango slices. Serve immediately or refrigerate and consume within 2-3 days.

This cake pairs beautifully with a scoop of vanilla ice cream, making it a perfect treat for those who enjoy a sweet and spicy twist on traditional desserts. Enjoy your culinary journey with this exotic delicacy!

This recipe also appeared in The Independent.