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.
1 cups fresh cherries, pitted
1.5 cup all purpose flour
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 🙂
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…
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
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.
Apricot and Cranberry Cake
Cranberry Pumpkin Loaf
Whole Wheat Cranberry Orange Loaf
Cranberry Orange Bread