Since this is my first recipe post, I am going to give you a cake – a double layer mango cake! Now that's a treat, and the best part is that it is so healthy (oats, right?) that you could eat it for breakfast. ...
with super-simple fat-free vanilla sauce. ... Yum! Look out for that recipe in an upcoming post. Edited: Here it is, Super-Simple Vanilla Sauce
Back to the cake. Basically, there is a thick, moist, cake with mangoes on the top. You could substitute peaches for the mangoes, but then it will not be a mango cake. When you take a bite, there is this extra sweet part in the middle, which is ... bananas! The middle layer is bananas, which go so perfect with mangoes. Make sure to use overripe bananas for maximum sweetness.
The batter for this cake is really thick, like a mix between a dough and a batter. Since this recipe uses yeast to avoid eating chemical leaveners on a regular basis (and you are going to want to eat this on a regular basis), the batter must be thick if you want the result to be tender, so don't add more liquid!
When making the batter, make sure to use lukewarm liquid. Do not skip this step! If you use cold milk, the poor yeast bacteria will freeze and huddle together, never doing their work, and you will end up with a dense, gummy cake – not desirable. Just heat the liquid till it feels slightly warm to your pinky finger, then add the other ingredients. Normally you should mix the yeast in the flour, but I just sprinkle it over the flour and then mix everything. Let the batter rise a little before baking – you should just see the surface starting to get tender and bubbly – then the cake will finish rising in the oven. Don't let it overrise, as it will just collapse.
Now I can already hear you saying this is way too hard. But listen, warming the liquid is not hard, and the rising is not long, so give it a try and make a yeasted cake! It is so delicious you will want to eat this for breakfast!
What else do you like to eat for breakfast?
Double-Layer Mango Cake
Yield: One 11 x 7 in. dish
2 c. vegan milk; or 1 c. vegan milk + 1 c. water
1 c. quick oats
1 tsp. salt
6 Tbsp. sugar
4 Tbsp. oil
3 c. sifted wheat flour
2 tsp. instant dry yeast
1 large banana, diced
2 ripe Indian mangoes, peeled and diced.
1. Heat milk in casserole till lukewarm.
2. Mix in oats, salt, sugar, and oil.
3. Pour flour on top and then the yeast on the flour. Mix till incorporated.
4. Pour half the batter into 11 x 7 in. dish. Sprinkle with banana. Spread remaining batter on top. Sprinkle with mango. Press mangoes into batter with hands. Edited: Make sure the dish is oiled and floured before pouring the batter in.
5. Let rise till surface looks puffed (about 30 min.)
6. Bake in preheated oven at 400° F for 40 min.
7. Let cool at least 30 min. before eating. Also good at room temperature.
Scripture of the Day
"Better is an handful with quietness, than both the hands full with travail and vexation of spirit."
Labels: Breakfasts, cakes, Desserts