A fragrant chai infused Mango Bundt cake with pops of sour cherries to indulge your senses
Preheat oven to 180 fan forced. Lightly grease a 10 cup Bundt pan*.
In a large bowl, sift together the plain flour, turmeric, baking powder, baking soda and salt. Whisk to combine.
In a separate bowl, whisk together the mango puree, chai, avocado oil, vanilla extract and caster sugar.
Add the wet mixture to the dry ingredients, stir until only just combined. Be careful not over mix as this will make the cake dense.
Scatter half of the cherries to the base of the Bundt pan, then cover with 1cm – 1.5cm batter. Scatter around the remaining cherries, then fill the dish with with remaining batter.
Bake for 40-50 minutes, until a metal skewer inserted into the cake comes out mostly clean.
Remove from oven and let the cake rest in the pan for 5-10 minutes before transferring to a wire rack to cool. Do not leave the cake in the pan for longer than 10 minutes, as it can stick to the pan and become hard to remove.
To make the icing, whisk together the sugar, milk and vanilla until smooth. If it is too thick, add a little extra milk. Once the cake has cooled, drizzle with the icing.
You can make fresh mango puree by pureeing frozen mango if you cannot access fresh mangoes.
Easily grease the cake pan by lightly spraying with coconut oil spray.
You can freeze slices of the cake for up to 3 months. When removing from the freezer, use the microwave to defrost and serve warm.
I use this bundt pan.
Recipe by Vegan Food Blogger Silvia of Silvobeat
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