Mango Loaf Cake
Easy mango bread or loaf cake made with fresh mangoes, flour, baking powder, sugar, vanilla yogurt, vanilla extract, oil, butter, eggs, and lemon or orange zest.
Servings 8
Ingredients
- 240 grams of all-purpose flour (240 grams = 2 cups of flour)
- 2 teaspoons of baking powder
- 115 grams of sugar (115 grams = ½ cup plus 1 tbs)
- 3 eggs
- 30 grams of butter, melted 30 grams = 2 tablespoons
- 150 grams of vanilla yogurt 150 grams = 5.3 ounces
- ½ cup of oil ½ cup = 120 ml
- 1 tsp of vanilla extract
- ½ to 1 tbs orange or lemon zest
- 280 grams of diced mango, from about 2-3 mangos 280 grams = 10 ounces
- Brown sugar to sprinkle on top – optional
Instructions
- Pre-heat the oven to 350F (175C).
- Lightly grease and flour a rectangular bread or loaf mold. You can also use a 8-9 inch round cake mold.
- Sift the flour with the baking powder in a bowl.
- In a large mixing bowl, use an electric mixer to beat the eggs with the sugar until you have a creamy and pale mixture. You can also use a hand mixer.
- Add the melted butter and the oil, and continue mixing.
- Add the vanilla yogurt, the vanilla extract, and the orange/lemon zest
- Add the sifted flour and baking powder, and mix well.
- Add about 75% of diced mango to the cake batter mix, and stir them in with a spoon.
- Pour the batter into the previously greased baking mold.
- Add the rest of the diced mango on top of the batter. Sprinkle the brown sugar on top.
- Bake at 350F for 50-55 minutes in the loaf baking pan. If baking at 175C, you might need to bake it for ~60-65 minutes. If you are using a round baking pan, the baking time will be 5-10 minutes less.
- You can serve the mango cake on its own with a cup of coffee or with a dollop of whipped cream plus additional fresh mango.
