LEMON MANGO CAKE RECIPES
MANGO CAKE WITH LEMON ICING RECIPE - FOOD.COM
What makes this cake so tastey is using pureed fresh mango. I don't advise using frozen or canned mango. This cake is incredibly moist!
Total Time 1 hours 15 minutes
Prep Time 25 minutes
Cook Time 50 minutes
Yield 1 cake, 15 serving(s)
Number Of Ingredients 17
Steps:
- For the cake:.
- Place raisins in a small bowl; add boiling water to cover. Let stand 15 minutes. Drain well, and set aside.
- Beat shortening at medium speed of an electric mixer until creamy; gradually add brown sugar, beating well.
- Add eggs, one at at time, beating after each addition.
- Combine flour and next 5 ingredients; add to the shortening mixture alternately with pureed mango, beginning and ending with the flour mixture. Stir in the reserved raisins.
- Pour the batter into a greased and floured 13x9x2 inch pan. Bake at 325 degrees for 50 minutes or until a wooden toothpick inserted in the center comes out clean. Cool completely in the pan on a wire rack.
- For the icing:.
- Beat butter at medium speed of an electric mixer until creamy. Gradually add the sugar, beating until blended. Add the water and lemon rind, beating until it reaches spreading consistency.
- Spread the lemon icing on top of the cooled cake.
Nutrition Facts : Calories 437.3, FatContent 12, SaturatedFatContent 4.6, CholesterolContent 35.6, SodiumContent 296.9, CarbohydrateContent 81.3, FiberContent 1.5, SugarContent 55.8, ProteinContent 3.8
LEMON MANGO KANAFEH RECIPE: HOW TO MAKE IT
Several years ago I came upon a little neighborhood restaurant making the most incredible Turkish food I'd ever seen or tasted. I was completely blown away by the dessert and had to learn how to make it. —Jodi Taffel, Altadena, California
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 15 minutes
Prep Time 35 minutes
Cook Time 40 minutes
Yield 12 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet., In a large bowl, whisk the butter, cream, honey, cinnamon and vanilla. Gently pull phyllo apart and add to bowl; toss to coat. Press onto bottom and up the sides of prepared pan. Bake until golden brown, 40-45 minutes. Cool on a wire rack. Remove foil., Meanwhile, in a small heavy saucepan, whisk egg yolks, sugar, mango nectar, lemon juice, cornstarch and zest until blended. Add butter; cook over medium heat, whisking constantly, until mixture comes just to a boil and is thick enough to coat a metal spoon., Remove from heat immediately. Strain through a fine-mesh strainer into a small bowl. Stir in mango; cool. Press plastic wrap onto surface of custard. Refrigerate until cold., Spoon filling into crust. Garnish with mandarin oranges and grapes. Remove rim from pan. Dust with confectioners' sugar.
Nutrition Facts : Calories 424 calories, FatContent 27g fat (16g saturated fat), CholesterolContent 158mg cholesterol, SodiumContent 360mg sodium, CarbohydrateContent 41g carbohydrate (18g sugars, FiberContent 1g fiber), ProteinContent 6g protein.
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Total Time 1 hours 55 minutes
Preheat the oven to 140°C (120°C fan oven) mark 1. Whisk the egg whites in a spotlessly clean bowl until stiff - if there's even a trace of grease in the bowl, the whites won't whisk up properly. Whisk in 3tbsp golden caster sugar, then gently fold in remaining sugar with a metal spoon.
Line three baking sheets with baking parchment. Using a plate or cake tin as a template, mark a 20.5cm (8in) circle in the middle of each piece of parchment. Turn the sheets onto the other side and put two large spoonfuls of the meringue mixture into the middle of each circle. Using the back of a metal spoon or a palette knife, spread the mixture roughly to fill the circles, then sprinkle a few toasted almonds over the top of each meringue circle. Bake for 1½-2hr or until firm. Carefully peel off the parchment paper, then cool the meringue circles on a wire rack.
Put the mascarpone in a bowl and beat to loosen it. In a separate bowl, whip the cartons of cream until soft peaks form. Add half the cream to the mascarpone and fold it in with a metal spoon, then add the remaining cream along with the lemon curd. Fold carefully into the mixture.
Spread the cream mixture evenly over two of the meringue circles and top each one with some slices of mango. Sandwich the circles together carefully, placing the third meringue on top, and serve.
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LEMON MANGO KANAFEH RECIPE: HOW TO MAKE IT
Several years ago I came upon a little neighborhood restaurant making the most incredible Turkish food I'd ever seen or tasted. I was completely blown away by the dessert and had to learn how to make it. —Jodi Taffel, Altadena, California
From tasteofhome.com
Reviews 5
Total Time 01 hours 15 minutes
Category Desserts
Calories 424 calories per serving
From tasteofhome.com
Reviews 5
Total Time 01 hours 15 minutes
Category Desserts
Calories 424 calories per serving
- Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet., In a large bowl, whisk the butter, cream, honey, cinnamon and vanilla. Gently pull phyllo apart and add to bowl; toss to coat. Press onto bottom and up the sides of prepared pan. Bake until golden brown, 40-45 minutes. Cool on a wire rack. Remove foil., Meanwhile, in a small heavy saucepan, whisk egg yolks, sugar, mango nectar, lemon juice, cornstarch and zest until blended. Add butter; cook over medium heat, whisking constantly, until mixture comes just to a boil and is thick enough to coat a metal spoon., Remove from heat immediately. Strain through a fine-mesh strainer into a small bowl. Stir in mango; cool. Press plastic wrap onto surface of custard. Refrigerate until cold., Spoon filling into crust. Garnish with mandarin oranges and grapes. Remove rim from pan. Dust with confectioners' sugar.
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This delicious cake, a family favorite, originated years ago with a great-aunt who lived in Florida and had her own mango tree. It's a sweet, moist cake, with slightly crisp edges. —Allene Bary-Cooper, Wichita Falls, Texas
From tasteofhome.com
Reviews 4.7
Total Time 50 minutes
Category Desserts
Calories 423 calories per serving
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Reviews 4.7
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