Mango Poppy Seed Cake

Mango Poppy Seed Cake Recipe - Delicious and Moist Cake

Preparation time: 20 minutes | Cooking time: 45-55 minutes | Servings: 8-10

Introduction

Mango Poppy Seed Cake is a delightful dessert that combines the tropical sweetness of mango with the nutty crunch of poppy seeds. This cake is perfect for any occasion, from a casual brunch to a fancy dinner party.

History

The combination of mango and poppy seeds in a cake is a popular flavor pairing in many cultures around the world. Mangoes are widely used in desserts in tropical regions, while poppy seeds add a unique texture and flavor to baked goods. This recipe brings together these two ingredients in a delicious and unique way.

Ingredients

Cake

0.67 cup sugar
0.5 cup softened butter
2 tsp grated lemon peel
1.5 cup flour
2 tbsp poppy seed
0.5 tsp baking soda
0.25 tsp salt
0.5 cup sour cream
1 egg

Filling

2 cup chopped mango
0.33 cup sugar
2 tsp flour
0.25 tsp cinnamon

Glaze

0.33 cup powdered sugar
1 – 2 tsp milk

How to prepare

Grease and flour a 10" spring-form pan.
For the cake, beat the sugar and butter until light and fluffy.
Add the lemon peel and egg.
Beat for 2 minutes.
Combine the flour, poppy seed, baking soda, and salt.
Add the dry mixture to the butter mixture alternately with the sour cream.
Spread the batter over the bottom and 1 inch up the sides of the prepared pan.
For the filling, combine all the filling ingredients and spoon over the cake batter.
Bake at 350°F (177°C) for 45 – 55 minutes.
Cool slightly and remove from the pan.
Combine the glaze ingredients and drizzle over the warm cake.

Variations

Substitute the mango with another fruit such as peaches or berries.
Add a teaspoon of vanilla extract to the cake batter for extra flavor.
Top the cake with toasted coconut or chopped nuts for added crunch.

Cooking Tips & Tricks

Make sure to grease and flour the pan well to prevent the cake from sticking.

- Be sure to beat the sugar and butter until light and fluffy to ensure a tender crumb.

- Spoon the mango filling over the cake batter gently to create a beautiful marbled effect.

- Drizzle the glaze over the warm cake to allow it to soak in and create a sweet finish.

Serving Suggestions

Serve Mango Poppy Seed Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat.

Cooking Techniques

Beating the sugar and butter until light and fluffy helps create a tender crumb.

- Alternating the dry ingredients with the sour cream helps ensure a moist and tender cake.

Ingredient Substitutions

You can use Greek yogurt instead of sour cream for a tangy twist.

- If you don't have poppy seeds, you can omit them or substitute with chia seeds.

Make Ahead Tips

You can prepare the cake batter and mango filling ahead of time and assemble and bake the cake when ready to serve.

Presentation Ideas

Serve Mango Poppy Seed Cake on a decorative cake stand or plate for a beautiful presentation. Garnish with fresh mango slices or mint leaves for a pop of color.

Pairing Recommendations

Pair Mango Poppy Seed Cake with a cup of hot tea or coffee for a delightful afternoon treat.

Storage and Reheating Instructions

Store leftover Mango Poppy Seed Cake in an airtight container at room temperature for up to 3 days. To reheat, microwave individual slices for 10-15 seconds or until warm.

Nutrition Information

Calories per serving

Each serving of Mango Poppy Seed Cake contains approximately 300 calories.

Carbohydrates

Each serving of Mango Poppy Seed Cake contains approximately 45 grams of carbohydrates.

Fats

Each serving of Mango Poppy Seed Cake contains approximately 12 grams of fat.

Proteins

Each serving of Mango Poppy Seed Cake contains approximately 4 grams of protein.

Vitamins and minerals

Mangoes are a good source of vitamin C, vitamin A, and fiber. Poppy seeds are rich in calcium, iron, and magnesium.

Alergens

This recipe contains dairy (butter, sour cream, milk) and eggs.

Summary

Mango Poppy Seed Cake is a delicious dessert that is relatively high in carbohydrates and fats, but also provides essential vitamins and minerals.

Summary

Mango Poppy Seed Cake is a delicious and unique dessert that combines the tropical sweetness of mango with the nutty crunch of poppy seeds. This cake is perfect for any occasion and is sure to impress your guests. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was hooked. It was a hot summer day, and I was visiting my dear friend Maria in her quaint little village in the countryside. As soon as I walked into her kitchen, I was hit with the most amazing smell - sweet and tangy, with a hint of something exotic.

Maria was busy at the stove, stirring a pot of bubbling mango puree. She caught my eye and flashed me a mischievous grin.

"Oh, you're just in time for dessert," she said. "I'm making my famous Mango Poppy Seed Cake. It's a family recipe, passed down from my grandmother."

I had never heard of such a cake before, but as Maria worked her magic in the kitchen, I couldn't tear my eyes away. The way she folded the fluffy egg whites into the mango batter, the way she sprinkled the poppy seeds on top - it was like watching a master at work.

Finally, the cake was ready, and Maria sliced us each a generous piece. The first bite was pure heaven. The cake was moist and tender, with a burst of sweet mango flavor in every bite. The poppy seeds added a delightful crunch, and a touch of lemon zest gave it a zesty kick.

I begged Maria for the recipe, and she laughed and promised to write it down for me. As I savored the last bite of cake, I knew that this recipe would become a treasured addition to my own collection.

When I got back home, I wasted no time in recreating Maria's Mango Poppy Seed Cake in my own kitchen. I followed her instructions to the letter, mixing the mango puree with flour, sugar, and eggs until the batter was smooth and creamy. I folded in the whipped egg whites and popped the cake in the oven.

As it baked, the familiar smell filled my kitchen, and I couldn't help but smile. This cake reminded me of lazy summer days spent picking mangoes off the trees in my grandmother's garden, the taste of sunshine on my tongue.

When the cake was finally done, I let it cool on the counter before slicing into it. The first bite brought back a flood of memories - of Maria's warm kitchen, of laughter and friendship, of the simple joys of good food shared with loved ones.

I knew then that this recipe was something special, something that I would pass down to my own grandchildren one day. It was more than just a cake - it was a connection to the past, a reminder of the love and care that went into every dish my family cooked.

Over the years, I've made Maria's Mango Poppy Seed Cake countless times, for birthdays and holidays, for potlucks and picnics. Each time, it never fails to bring a smile to people's faces, to spark conversation and laughter.

I've shared the recipe with friends and neighbors, with strangers and fellow food enthusiasts. And each time, I tell them the story of how I learned to make this cake, of the memories it holds for me.

Now, as I stand in my kitchen, stirring a pot of bubbling mango puree just like Maria did all those years ago, I can't help but feel a sense of gratitude. Gratitude for the friends who have shared their recipes with me, for the memories that live on in each dish I cook.

And as I pull the Mango Poppy Seed Cake out of the oven, the sweet aroma filling the air, I know that this recipe will always hold a special place in my heart. For it's not just a cake - it's a reminder of the bonds that tie us together, of the stories that we carry with us, of the love that we share through food.