Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 cup fresh mango puree
- 1/2 cup shredded coconut
- 1/2 cup chopped pecans
Special equipment needed:
- 9-inch cake pan
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch cake pan.
2. In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In another mixing bowl, beat the butter until creamy. Add the eggs and vanilla extract, and beat until well combined.
4. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, until well combined.
5. Fold in the mango puree, shredded coconut, and chopped pecans.
6. Pour the batter into the prepared cake pan and smooth the top with a spatula.
7. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
8. Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Total time: 1 hour
Temperature:
350°F (175°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 360
Fat: 17g
Saturated Fat: 9g
Cholesterol: 75mg
Sodium: 290mg
Carbohydrates: 49g
Fiber: 2g
Sugar: 29g
Protein: 5g
Substitutions for ingredients:
- You can use canned mango puree instead of fresh mango puree.
- You can use chopped almonds or walnuts instead of pecans.
- You can use coconut milk instead of buttermilk.
Variations:
- You can add 1 teaspoon of ground cinnamon or nutmeg to the dry ingredients for a spiced version.
- You can add 1/2 cup of raisins or dried cranberries to the batter for a fruity twist.
- You can add 1/4 cup of rum or brandy to the batter for an adult version.
Tips and tricks:
- Make sure to use ripe mangoes for the best flavor.
- Toast the shredded coconut and pecans for extra flavor and crunch.
- You can top the cake with whipped cream or cream cheese frosting for a decadent dessert.
Storage instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
- You can also freeze the cake for up to 2 months. Thaw it in the refrigerator overnight before serving.
Reheating instructions:
- To reheat the cake, wrap it in aluminum foil and bake in a preheated oven at 350°F (175°C) for 10-15 minutes.
Presentation ideas:
- Dust the cake with powdered sugar before serving.
- Top the cake with fresh mango slices and whipped cream.
- Serve the cake with a scoop of vanilla ice cream.
Garnishes:
- Fresh mint leaves
- Toasted coconut flakes
- Chopped pecans
Pairings:
- Serve the cake with a cup of hot tea or coffee.
- Pair the cake with a glass of mango juice or a tropical cocktail.
Suggested side dishes:
- Fresh fruit salad
- Green salad with vinaigrette dressing
- Grilled vegetables
Troubleshooting advice:
- If the cake is too dry, add more mango puree or buttermilk to the batter.
- If the cake is too moist, reduce the amount of mango puree or buttermilk in the batter.
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 prevent spoilage.
Food history:
- Gizzada is a traditional Jamaican pastry made with coconut and sweetened condensed milk.
- Mangoes are a popular fruit in Jamaica and are used in many desserts and drinks.
Flavor profiles:
- Sweet
- Tropical
- Nutty
- Coconutty
Serving suggestions:
- Serve the cake as a dessert or a sweet snack.
- Enjoy the cake with friends and family during a tropical-themed party or a summer barbecue.
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Region: Jamaican