Mango Ginger Cardamom Mini Bundt Cakes

It poured all day yesterday and not just your average rain but the kind that you hear loud and clear even when all locked up inside the house over the sound of the movie playing on TV. It is surely daunting at first, scary even with the occasional loud thunder but then you start to enjoy it. Hubs decided it was perfect weather for some backyard grilling. First we decided to grill some corn-on-the-cob followed by our favorite veggie pizza. When I went looking for my pizza stone in the drawer where I keep all my baking trays and pans, that is when I saw my mini bundt cake pan sitting idle stacked away and hidden under several other trays. If you noticed recently I have made a few mango based drinks from which I had some mango puree left over. That's when this dish was decided. The cakes turned out perfect with the exotic flavor of Alphonso mangoes and a hint of ginger to kick it up a notch.

Ingredients: makes 10-12

All purpose flour		1 cup
Corn starch		1/2 cup
Powdered sugar		1/2 cup, heaped (adjust to taste)
Baking powder		2 tsp
Baking soda		1/2 tsp
Ginger juice		2 tsp
Salt		1/4 tsp
Mango puree		1 1/2 cup (I used canned Alphonso Deep brand)
Green Cardamom powder		1/2 tsp
Oil		5 tbsp
Buttermilk/Milk		1/4 cup cold

Method:

1. In a medium bowl add all purpose flour and corn starch, mix. Add in the baking powder and soda, green cardamom and  salt, mix properly, add in the powdered sugar and give a good mix again.

2. In another bowl mix the oil, milk, mango puree, ginger juice, mix to combine. Beat for 1-2 min, add in  the dry ingredients and mix, beat for 1-2 minutes again.

3. Pour into greased mini bundt pans or muffin pans. Bake for 20-25 min in 375ºF or until a cake tester comes out clean. Keep an eye as every oven is different.

4. Let it cool for 15- 20 minutes and sit back and ENJOY!

Notes:

1. You can use fresh mango puree but adjust the sugar.

2. For  the ginger juice just grate the ginger n squeeze out the juice n use.

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