Yeah its mango again!!

As i mentioned in my last post that i'll be doing a mango marathon wherein i'll post atleast ten interesting takes on mangoes over the entire week...here i am with my second recipe in tow.Its fairly simple to do;just a few steps and well....how complicated a simple cake can be anyway?

Now,there are endless ways to incorporate mangoes in different recipes,we just have to think "out of the box". Afterall who says if a particular ingredient isn't used in a recipe traditionally ,it cant be.This cake in particular is light,airy and has a wonderfull crunch at the top and somewhere in between the tongue will meet the mellowness of the wonderfully ripe mangoes rendered goey by baking .Its a delight to eat it,you will agree with me after you've  tasted it.So go on,make it.. eat it..here is the recipe:

Light Mango Dimpled Cakes with Stresuel Topping


Ingredients:

2 cups(appx.220 gms) all purpose flour
2 tsps. baking powder
¼ teaspoon salt
½ cup(slighly over 100 gms) soft margarine or you can use 75 gms of butter with two tblspns of any vegetable oil
½ cup granulated sugar
2 medium eggs
3 tblspn(30 ml) clear sweet unflavoured syrup(it can be prepared by heating up equal ratios of sugar and water over gentle heat till it becomes slightly syrupy)
1 teaspoon (5 ml) vanilla extract
2 Tbsps. brown sugar
2 tbl spn unsalted butter (in sticks)
1 large mango, sliced in wedges

note: What you see in the picture is quantities modified for half proportion. 

Method:

• Grease and flour an 8''/8'' baking tin.Preheat the oven at 350°F / 180°C.
• Cream the butter and oil together(or margarine) with granulated sugar till it pales in color and becomes fluffy.

• Add both eggs,one at a time whisking continuosly till the mixture combines well and fluffs up considerably.Add vanila extract and syrup to this mixture.
• Sieve the flour twice with baking powder and keep aside in a bowl.Reserve a spoon full of this mixture to be used in the end.
• Take the flour spoon by spoon and add to the egg mixture folding gently(you can let your tiny enthusiastic cooks take over from here and indulge them in folding the mixture by teaching them cut and fold technique and they'll think they've really done a big job,mine was boasting all day long !! :-)), the resulting batter should be of dropping consistency. 
• Pour it in the baking tin and tap the tin lightly so the batter settles well.Arrange the mango slices over the batter.

• Mix the reserve flour with brown sugar(for additional flavours you can add a generous pinch of nutmeg/cinnamon powder) and sprinkle generously over the mango slices.This is important because the sugar in this is going to caramalise and render a crunchy texture to the top of the cake.
• dice the unsalted butter stick and arrange all over at the top layer.
• Bake it for appx 30 to 40 mts minutes depending on how big or small your oven is.Cool it over rack and dust with icing sugar just before serving.