Mangoes ... mangoes – it's mango season, which means breakfast-mango-cake season. Mango cake, mmm. Really, I had to figure out a new way to make a mango cake, as I usually don't follow the same recipe very many times, which means Double-Layer Mango Cake is over, at least for now.
But maybe I could mix the mangoes with the batter – yes, that's a good idea! Just like the flurry of a snowstorm, you know. Or, maybe not a snowstorm ... perhaps tropical storm would be better, or what do you think? A cake with a flurry of tropical fruits and sprinkled with coconut to copy the cloud pattern over a hurricane ... Which means you should combine several tropical fruits in this cake to make a real tropical flurry. Which means that you can basically make this cake year round, as you can just substitute canned tropical fruits in fruit juice for the fresh fruit – perfect! Think about tropical storm cake for New Year! How about that? Would you do that? And get some tropical plants to transform the dreary cold days into tropical island breezes? You would do well in bookmarking this recipe – and trying it a couple of times before your tropical New Year party! Time goes fast, you know.
So maybe I should tell you how to make this cake so you'll be ready. But, it is so simple; you just have to follow the recipe for Basic Breakfast Cake and mix all the fruit in the batter (remember to add the extra 1/2 c. flour to make up for the fruit juices). If you use canned fruit, make sure to drain it well to avoid a soggy cake. But use fresh fruit if possible – think mango, pineapple, banana, papaya, ... by the way, if you use bananas, make sure to serve the cake within a few hours, as the bananas may have turned brown when next day comes around. But would you save this cake for tomorrow? I think not!
So let your creativity loose, creative vegan cook! Don't forget to sprinkle the coconut in a pinwheel shape to look like the clouds of a storm.
Pssst: I really want to know if you plan to make this for New Year. Do you think it is a crazy idea?
Tropical Storm Cake
Published: June 10, 2014
Yield: One 11 x 7 in. dish (12 servings)
1 recipe batter for Basic Breakfast Cake + 1/2 c. (1 1/4 dl.) extra flour
2 c. (5 dl.) diced mixed tropical fruits (fresh, or canned and well drained)
desiccated coconut, for sprinkling
1. Mix batter with extra flour and fruit. Pour into floured 11 x 7 in. (28 x 18 cm.) oven-safe dish. Sprinkle surface with desiccated coconut, making a pinwheel pattern if desired.
2. Let rise till surface is puffed, about 30 min.
3. Bake at 400 degrees F (200 degrees C) for 30 min.
4. Serve slightly cooled or at room temperature.
Scripture of the Day
The Lord "gives power to the faint, and to him who has no might he increases strength."
Labels: Breakfasts, cakes, Desserts