Mango Blueberry Marble Cake
When life gives you sweet and delicious mangoes what else to do other than try new recipes? All super markets and even small groceries are filled with the ‘king of fruits’ for this season. I just went crazy and got a dozen sweet mangoes last week. I like to experiment with mangoes (be it the green mango or semi ripe ones or the fully ripe ones) to create new dishes when it is abundantly available. And this Mango Blueberry Marble Cake is one such successful experiment.
For a very long time I’ve been wanting to make marble cake. I love how two different flavours hit your taste buds in each bite because of the marble effect. As much as I love the concept of marble cake, I didn’t want to try only the basic flavours. So instead of the usual vanilla-chocolate marble cake I tried mango and blueberry to create the marble effect. When I made this marble cake with two totally different flavours, to be honest I was a bit skeptical about the final taste. To my joy, with a burst of fresh mango flavour in each bite this unique Mango Blueberry Marble Cake turned out super soft and delicious. A vegan version is possible too by just using a plant-based milk. So here’s the recipe for yet another tasty dish with mangoes for this season.
Ingredients
MANGO CAKE BATTER
All purpose flour – 1 cup
Baking powder – 3/4 tsp
Bicarbonate of soda – 1/4 tsp
Salt – a pinch
Milk (any kind!) – 1/8 cup
Saffron – 1/2 tsp
Mango essence – 1/2 tsp
Olive oil – 1/4 cup
Sugar – 1/2 cup
White vinegar – 1/2 tsp
Mango puree – 1/2 cup
BLUEBERRY CAKE BATTER
All purpose flour – 1 cup
Baking powder – 3/4 tsp
Bicarbonate of soda – 1/4 tsp
Salt – a pinch
Milk (any kind!) – 1/8 cup
Cocoa powder – 1 tbsp
Vanilla essence – 1/2 tsp
Olive oil – 1/4 cup
Sugar – 1/2 cup
White vinegar – 1/2 tsp
Blueberry puree – 1/2 cup
Yield
16 slices
Prep time
30 mins
Cook time
50 mins
Method
1) Sieve flour, baking powder, bicarbonate of soda and salt separately for each cake batter. Set aside.
2) Preheat the oven to 180℃ for 10 mins. Grease and line a loaf tin with baking paper.
3) Heat the milk (for both the batters) in two different mugs. Add saffron in one mug and mix well. Add cocoa powder in another mug and mix well. Set aside both the mugs.
4) In a mixing bowl take mango essence, olive oil, sugar, vinegar and mango puree. Beat until the sugar dissolves and well combined. Set aside.
5) In another mixing bowl take vanilla essence, olive oil, sugar, vinegar and blueberry puree. Beat until sugar dissolves and well combined. Set aside.
6) Now take one set of dry ingredients and add the mango puree mixture and the milk saffron mixture to it. Mix everything gently using cut and fold method. Your mango cake batter is ready now. Set aside.
7) Take the second set of dry ingredients and add the blueberry puree mixture and the milk cocoa powder mixture to it. Mix everything gently usind cut and fold method. Your blueberry cake batter is ready. Set aside.
8) Now take the prepared loaf tin, add 1/4 of the mango cake batter. Next add 1/4 of the blueberry cake batter on top of the mango cake batter. Keep alternating both the cake batters one on top of the other until all the batter is used up. Now to create the marble effect, with the back of a spoon make zigzag pattern on top of the batter. Both the batters will blend mildly with each other to create the marble look.
9) Gently tap the tin twice to remove any trapped air bubbles. Place the loaf tin in the middle rack of your preheated oven and bake at 180℃ for 45 to 50 mins. Switch off the heat after 50 mins and let the tin sit in the oven for a further 5 mins.
10) Remove the tin from the oven, and place it on your counter top for 10 mins. After 10 mins upturn the tin on a wire rack and gently tap the back of the tin. Your Mango Blueberry Marble Cake will easily slide off the tin onto the wire rack. Allow it to cool completely.
11) After the cake comes to room temperature, slice it up with a sharp knife. Serve with a scoop of ice cream or drizzle some warm mango preserve on top of the cake slice and enjoy.
Notes
- To create a more intense flavour and colour I’ve added saffron and cocoa powder to both the cake batters. You can skip these two if you want. In that case add plain room temperature milk along with the wet ingredients and continue with the other steps.
- You can bake this Mango Blueberry Marble Cake in any baking tray instead of a loaf tin.
- You can add a pinch of cardamom powder to the mango batter to enhance the flavour more.
- If you don’t have olive oil, you can use any neutral oil instead.
- When alternating both the batters into the baking tray, be gentle and don’t try to even out the batters then and there. Let the batters settle one on top of the other in a natural pattern.
- Also while making the zigzag pattern don’t go deep, cutting across the layers. Just make a pattern on top of the batter gently.
- This Mango Blueberry Marble Cake stays fresh for a couple of days at room temperature. By any chance if you have a few leftover slices then refrigerate and use within 4 or 5 days of baking.
- Finally, if you are a fan of mango like me, then do try out my other mango based dessert – Mango Crater Bun.
