The Global Bakery represents the diversity of the world’s cakes for the first time in one thoroughly researched volume. The amateur baker is taken on a journey across the continents, with all tastes and occasions catered for. The recipes have been fully tested in a domestic kitchen and feature sumptuous photographs. The book also includes a number of vegan, wheat & gluten free recipes.

Mango Cake (Vegan)
Preparation: 20 minutes / Bake: 30-40 minutes

Ingredients:

1 1/2 cups / 150 g all-purpose/plain flour
1/2 tsp salt
1 tsp cardamom powder
2 tsp baking powder
1 1/2 cups / 350 ml mango purée (from 4-5 fresh mangoes)
1/3 cup / 80 ml vegetable oil
2/3cup / 130 g granulated sugar
1 tsp vanilla
Slices of mango and mint leaves for decoration

Instructions:

Heat the oven to 355ºF/180ºC/Gas Mark 4.
Oil a 9-inch/23-cm square cake pan.

1 Sieve the flour, salt, cardamom powder and baking powder together. Set aside.
2 In a separate bowl, combine the mango purée, vegetable oil, sugar and vanilla and whisk well until smooth.
3 Gradually add the dry ingredients, mixing carefully with each addition. Do not over-beat the mixture as this may increase the density of the cake.
4 Pour into the greased cake pan.
5 Bake for 30-40 minutes or until a skewer inserted in the middle comes out clean.
6 When the cake has cooled, dust it with icing sugar and garnish with slices or chunks of fresh mango and mint leaves.