Mango cake

Recipe Source: Here Ingredients:

Some notes: 1) Please make sure that the mango pulp is thick and light yellow in color. I have seen that some brands of mango pulp are not thick and do not have good flavor and smell. 2) If you use a pulp that is not thick and if you find that the cake batter is not thick then let is stand aside for 20 minutes, until the mango pulp is absorbed by the semolina. 3) I found that if you place not-so-thick batter directly in the oven it takes a longer time to bake and then browns the cake. It does not get that beautiful, rich yellow color. 4) Place it in the middle rack while baking.

1 cup of Semolina/Rava/Sooji ( I used the fine variety) 1 cup Mango pulp ( I used ready made Kesar Mango pulp for this/ even fresh mango pulp should be fine) 1/2 cup Butter (melted) 1/2 cup Sugar 1 teaspoon Baking powder tsp ground cardamom(elaichi) cup chopped walnuts, raisins(optional)

Note: There is no need to roast the rava/sooji. Pre-heat the oven to 375 degrees. Mix the Sooji(Rava) with sugar, cardamom, nuts(optional) and baking powder. Next add melted butter and mix well. Finally add the mango pulp and mix again. Let it sit for 10 minutes. Place in the oven and bake for 30-35 minutes. Be careful and keep a close watch after 25 minutes. Check with a fork to see if properly baked. If the knife comes out clean then remove immediately. If it is kept for a longer time, the cake will become hard especially on the top. Allow to cool completely and then cut and serve.

Jackfruit Chiffon 1 1/4 cup (150g) Cake flour 1/2 cup (130g) Fine sugar (Grind white sugar in a food processor or Magic Bullet) 1 tsp Baking powder Scant tsp Salt cup Oil cup (4) Yolks cup Jackfruit puree + juice of half of a lemon tsp Pure Vanilla extract tsp Cream of tartar cup (4) Egg whites 1. Preheat oven to 350*. 2. Sift flour, baking powder, 1/3 of the sugar, and salt into a mixing bowl. 3. Whisk together oil and yolks. Mix in the flour until it forms a smooth paste. Add the mush and whisk until smooth. 4. Add cream of tartar to egg whites in a large mixing bowl. 5. Beat until white, gradually add remaining sugar, and beat until stiff peaks form. 6. In 3 additions, gently fold egg whites into the flour mixture just until no streaks remain. 7. Pour into an ungreased 7-inch tube pan and smooth the top. Bake 27-30 min until a tester comes out clean and dry. No peeking! 8. When cake is completely cool, remove from pan (its okay, I couldnt wait either...who obeys this step anyway?).

Banana Jackfruit Pineapple Lemon Chiffon (aka Passionfruit-wannabe-chiffon!) 1 cup (120g) Cake flour 1/3 cup (70g) Fine sugar (Grind white sugar in a food processor or Magic Bullet) 1 tsp Baking powder Scant tsp Salt cup Oil cup (4) Yolks cup Magnificent Tropical Mush: (perfectly pureed pineapple, jackfruit, and banana, and the juice of half a lemon use a food processor) tsp Pure Vanilla extract tsp Cream of tartar cup (4) Egg whites 1. Preheat oven to 350*. 2. Sift flour, baking powder, 1/3 of the sugar, and salt into a mixing bowl. 3. Whisk together oil and yolks. Mix in the flour until it forms a smooth paste. Add the mush and whisk until smooth. 4. Add cream of tartar to egg whites in a large mixing bowl. 5. Beat until white, gradually add remaining sugar, and beat until stiff peaks form. 6. In 3 additions, gently fold egg whites into the flour mixture just until no streaks remain. 7. Pour into an ungreased 7-inch tube pan and smooth the top. Bake 27-30 min until a tester comes out clean and dry. No peeking! 8. When cake is completely cool, remove from pan (its okay, I couldnt wait either...who obeys thi s step anyway?).

Jackfruit, Banana, and Peanut Cupcakes with Cream Cheese Frosting24

Posted by chockylit in Asian-Inspired, Coconut, Experimental Recipe, Indian-Inspired, Pilipino-Inspired, Thai-Inspired, Tropical Fruits, Vietnamese-Inspired (Tuesday May 8, 2007 at 10:04 pm)

I have heard of Jackfruit. After all, I do live in San Francisco and get exposed to a variety of exotic ingredients. This was, however, my first time tasting it and to be honest, I am not sure how to describe it. I am told that I need to try the real (fresh) jackfruit as opposed to canned (canned was admittedly what I had on hand), but have also been warned of the amount of work it involves to wrangle one into submission. I have since learned that many Asian grocery stores sell manageable chunks of fresh jackfriut, so I wouldnt have to commit to a large whole one. So, while I cant easily compare jackfruit to something familiar to the US palate, I will describe the resulting cupcakes as tasty starting off with a hint of banana then rounding out with a jackfruit or tropical flavor. They are dense and muffin-like with definite chew and crunch. The cake could be lightened up some by cutting back some on the jackfruit and peanuts. Cupcakes 20 cupcakes / 350 degree oven 3 1 1/2 1 2 3 3/4 1/2 1 4 ounces canned 2 1/2 cup peanuts, chopped 1. 2. 3. 4. Whisk In Add Add flour, a oil, the baking coconut wet powder, medium milk, ingredients salt, sized and to cup teaspoon jackfruit, bananas, drained and cups teaspoon teaspoon teaspoon cups large cup coconut all-purpose baking flour powder salt cinnamon sugar eggs oil milk vanilla chopped mashed

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