The past month I have collected the last of the green mangoes on the trees that are in the neighbourhood This year the season seems to be a little late, possibly due to the extensive dry we had late last year. My neighbour was so kind to give us a milk crate worth of sweet juicy mangoes. They took only a week to ripen, which then left me thinking about what to make with them.
I have made a batch of mango relish that is slightly spicy with part of them. While the rest of the mangoes I stripped their flesh and squeezed all the juice off them and packed them into takeaway containers for the freezer. I have never really frozen mango before, living in the city you pay up to $3 – $5 for a single mango. Buying a whole tray just seems crazy. If you can get your hands on them for free and plenty of them, you have a hint of summer to last you the winter hiding in your freezer. Mango defrosts naturally after it is taken out of the freezer it doesn’t go watery at all.
One of my favourite cakes is my grandma’s ginger cake, mind you the only other cake I like is her chocolate cake. The ginger cake is her sisters recipe (Hilda). I had to add a photo of them from a couple of years ago, I hope that my sister and I will be like this when we are 80+. We ate so much of those cakes growing up and I thought it was time that I had a signature cake well at least give it a go. So I concocted a mango and ginger cake based on the recipe I have. Deciphering my grandmothers writing was a little challenging, after all some of the measurements were very vague I am not sure how much a small cup of milk is – is that a full cup or 3/4 of a cup. I have watcher her in the kitchen for years and I know how she cooks and it is more by feel then exact measurements, its inspiring. The inner chef in me comes out wanting to have exact measurements so that next time that I cook or bake I will have the same result.
My grandma (Irene) and her sister Hilda.
With the last of summer behind us, this mango and ginger cake will bring back the warmth over a cup of tea on a slightly chili morning. Autumn is here and official tea drinking time has begun.
- 200gm butter, room temperature
- 1 cup sugar
- 2 eggs, room temperature
- 3 cups of plain flour
- 1 tbsp bi-carb soda
- 1 ½ cups milk
- 1 ½ cup of mango puree
- 4 tbsp honey/golden syrup
- 2 tbsp ginger powder
- 2 tbsp mixed spice
- Pinch of salt
- 4 cups icing sugar
- ½ cup mango puree
- Preheat your oven to 180’c. Grease a 25cm round cake tin and dust with flour.
- In a medium mixing bowl place the butter and sugar, using an electric mixer or stick blender, blend till pale and well combined. Add the eggs in one at a time mixing after each.
- Sift the flour and bicarb soda into the bowl. Add the milk, mango puree, golden syrup, ginger powder, mixed spice and a pinch of salt. Mix until combined ensuring there are no lumps in the batter. Pour the batter into the prepared baking tin and bake for 50-60min. Test the cake with a metal skewer making sure that it comes out clean from the centre of the cake.
- To make the icing place the icing sugar into a medium mixing bowl followed by the mango puree, mix to combine. Add more icing sugar to make it thicker or more mango puree to make it runnier - it is up to you.
What are your favourite tastes of summer?