Mango and Cardamom Pound Cake

My colleagues are no doubt starting to get a little tired of eating banana bread every week or some form of apple cake so I thought I’d try something different. Thanks to The Singing Chef for this one. Went down a treat. The mango adds moisture and the cardamom has a fresh almost ginger like taste to it.

1½ cups self raising flour
½ teaspoon baking powder
¼ teaspoon Bicarbonate of Soda
½ teaspoon salt
1 teaspoon cardamom seeds – remove from the pods and crush slightly
½ softened Butter
¾ cup Caster Sugar
2 Eggs
100ml Buttermilk
1 teaspoon icing sugar
About half a ripe mango – peeled and finely diced

Preheat the oven to 180 C/350 F. Prepare a 10″ round tin with parchment and a little butter.

Cream the butter with the sugar until the mixture is light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the buttermilk, mango and cardamom and beat again. Now add the dry ingredients into the batter, adding a little at a time.

Pour the mixture into the prepared cake tin and bake for 30-40 minutes or until a skewer inserted into the cake comes out clean. Allow the cake to cool a little and sieve the icing sugar over it.

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