Mango, cardamom and coconut cake from The Cardamom Trail: Chetna Bakes with Flavours of the East (page 16) by Chetna Makan

  • ground cardamom
  • double cream
  • mangoes
  • mascarpone cheese
  • eggs
  • self-raising flour
  • butter
  • desiccated coconut
  • golden caster sugar
  • coconut cream

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • FritB on November 03, 2019

    Came out beautiful. I agree that it is strange to dump everything in one go. I creamed the butter first.

  • anya_sf on May 06, 2019

    I used Nigella's substitute for self-raising flour, but noticed that there's no salt in the batter, so I added 1/2 tsp salt as well, per her American self-rising flour substitute. The mixing method for the cake batter is very simple (basically, dump everything in the bowl and mix) and I wasn't sure it would work well, but went with it. The cakes rose quite high in the oven, but the centers sank a lot during cooling, although they were definitely baked through. I'm not sure if this is due to too much leavening, the mixing method, a combination of those, or something else. The crumb was rather dense and coarse. The combination of coconut and cardamom was heavenly, and wonderful with the mango. Next time I'd use a more traditional mixing method and adjust the leavening in hopes of a slightly lighter texture, and I'd add more fresh mango.

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