Cherry and Cardamon Cake

If I were to name a fruit that was my most favorite one, then Mango and Cherry would be neck to neck. While mangoes in some variety are available year round, cherries have a short shelf life. More importantly, they are super expensive especially in the east coast.

I miss those days when we went cherry picking, eating all we could. Or the days when I could grab a pound at 99 cents back in CA.  I make up for it, by grabbing the cheapest I can, while they last.

In addition to eating them fresh, I also love trying new recipes such as this cake.

Ingredients:

1 cups fresh cherries, pitted
1.5 cup all purpose flour
2 eggs
1/2 cup softened butter
2/3 cup sugar
1/2 cup milk
1 tsp vanilla essence
2 cardamon pods, crushed
1 tsp baking powder

Preheat oven to 325 degrees F.

In a bowl, beat butter, sugar and vanilla essence till fluffy. Add eggs,  flour, cardamon, and then milk and continue to beat until combined.

Add half the cherries and mix together. Transfer to a greased cake pan. Press rest of the cherries on top of the batter.

Bake for 30-35 minutes until  golden. Cool on a wire rack, before serving.

Goes well with the Cherry Swirl Ice cream. Stay tuned for the recipe 🙂

 

Mango and Cranberry Cake

It’s fall and cranberries are available in abundance in grocery stories. I picked up a box of them this week and the first thought in my mind was to make cake with mango!

So…. here goes…

Ingredients:

1 cup whole wheat pastry flour
1/2 cup almond meal
3/4 cup brown sugar
1/2 mango diced
1 cup fresh cranberries
1/2 cup coconut flakes
1 1/4 tsp baking powder
1/4 tsp salt
1 tsp vanilla essence
2 eggs
1/2 stick unsalted butter
1/3 cup milk

Pre-heat oven to 400 degrees F.

In a large bowl, mix flour, almond meal, salt and baking powder. In a separate bowl whisk sugar and eggs until thick. Add essence. Fold in melted butter and milk and whisk together. Add to dry ingredients and mix well.

Set aside a handful of cranberries and add the rest to the batter along with the diced mango. Optionally can add some walnuts. Mix well. Pour into a well greased baking pan. Arrange the remaining cranberries on top of the cake batter.

Bake for 30-40 minutes until golden and an inserted toothpick comes out clean. Serve warm with a dollop of ice cream or whipped cream or stand alone with some warm spicy chai.

See Also:

Apricot and Cranberry Cake
Cranberry Pumpkin Loaf
Whole Wheat Cranberry Orange Loaf
Cranberry Orange Bread
Cherry Cake