Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 1/2 cup mango puree
- 1 teaspoon vanilla extract
- 1/2 cup chopped fresh mango
Special equipment needed:
- 9-inch round cake pan
- Electric mixer
- Mixing bowls
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Add the dry ingredients to the butter mixture in three parts, alternating with the milk and mango puree. Mix until just combined.
6. Stir in the vanilla extract and chopped mango.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.
9. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
350°F (175°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 315
Fat: 12g
Carbohydrates: 48g
Protein: 4g
Substitutions for ingredients:
- You can use whole wheat flour instead of all-purpose flour for a healthier option.
- You can use canned mango puree instead of fresh mango puree.
- You can use frozen mango instead of fresh mango.
Variations:
- You can add shredded coconut to the batter for a tropical twist.
- You can add chopped nuts, such as almonds or pecans, for extra crunch.
- You can add a teaspoon of cinnamon to the batter for a warm, spicy flavor.
Tips and tricks:
- Make sure to cream the butter and sugar together until light and fluffy to ensure a tender, moist cake.
- Don't overmix the batter, or the cake will be tough.
- Use a toothpick to check if the cake is done. If it comes out clean, the cake is ready.
- Let the cake cool completely before frosting or serving.
Storage instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
- You can also store the cake in the refrigerator for up to 1 week.
Reheating instructions:
- To reheat the cake, place it in the microwave for 10-15 seconds or in the oven at 350°F (175°C) for 5-10 minutes.
Presentation ideas:
- Dust the top of the cake with powdered sugar.
- Top the cake with whipped cream and fresh mango slices.
- Drizzle the cake with a mango glaze.
Garnishes:
- Fresh mango slices
- Whipped cream
- Mint leaves
Pairings:
- Serve the cake with a cup of hot tea or coffee.
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon of milk to the batter.
- If the cake is too moist, try baking it for a few more minutes.
Food safety advice:
- Make sure to wash your hands and all utensils before preparing the cake.
- Use fresh ingredients and check the expiration dates.
- Store the cake properly to avoid spoilage.
Food history:
- Es Laksmana Mango Cake is a traditional Indonesian dessert that combines the sweetness of mango with the richness of cake.
Flavor profiles:
- Sweet, fruity, and moist.
Serving suggestions:
- Serve the cake as a dessert or as a sweet snack.
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Region: Indonesian