Sotsil

Mango Drink and Chocolate Cake: Why this Combo Craving? June 24, 2009

 

combo choc cake

Heart of hearts, why do I get these funny cravings?  It’s a strange combo, but on the 21st of June – the official start of summer – I felt like celebrating.  Last month the weather experts warned it wouldn’t warm up until July this year,  totally depleting my  enthusiasm after a trying winter.  That’s what Montreal winters are all about, they test your mettle.  Some years they linger for six months!

A wettish June didn’t stop me from thinking about summer treats like mangoes and cake – any cake!  I had plenty of fresh mangoes as the Asian stores here begin to pile them up as early as April-May.  I wanted to try mangoes in a different “medium.”

One of my favorite supermarkets – Mourelatos – had mango pulp in cans on display the other day and I grabbed a couple of them, in case their stock would disappear quickly.

What I had in mind was mango pudding, but in between searches, found this Mango Lassi recipe by Aayi.  It’s a simple, straightforward recipe which fetched several rave comments.  I forgot the mango pudding momentarily.

The secret of Mango Lassi is in the chilling.  After I mixed the ingredients in the blender, I poured them into coffee mugs like the one you see above and put them in the fridge.  After six hours, they’re good to go. 

If you like mangoes, you’ll enjoy this drink.  Drink it in slow, stretched-out sips by using a straw. You’ll find the recipe here:  http://www.aayisrecipes.com/2006/07/22/mango-lassi/.  Thank you Aayi!  Your fans are right.  This drink is delicious.  I’ve tucked your recipe in my binder – a keeper!  I will make this drink again when my sister and her hubby drop by Montreal on their way to the west coast.  They live in hot, hot, hot Florida so I’m almost sure they’ll welcome this drink.

As for the cake, I got it from the Montreal Gazette’s Food Section which is edited and managed by Lesley Chesterman.  Ms. Chesterman has been the dining critic for the paper since 1999.  She has written three books and is a graduate of Quebec’s Tourism and Hotel Institute.  Her articles and recipes appear in reputable publications.  I checked her web site www.lesleychesterman.com but didn’t find the recipe for this chocolate-mayonnaise cake, so I’m assuming it was contributed by a reader of the Gazette.

Here’s the recipe – verbatim (get this:  this cake needs only 9 ingredients, most of which are probably already sitting in your cupboard so…go for it!).  Source:  Montreal Gazette.

(serves 12)

Ingredients:

  • 2 cups flour (I used 1 cup unbleached all-purpose flour and 1 cup cake /pastry flour by Robin Hood)
  • 2/3 cup cocoa (I used the no-name supermarket brand)
  • 1-1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 3 eggs
  • 1-2/3 cups sugar
  • 1 tsp vanilla
  • 1 cup Hellman’s mayonnaise (I didn’t have Hellman’s so I used the no-name supermarket brand)
  • 1-1/3 cups water

Procedure:

  • Preheat oven to 350 F.  Grease and flour two 9-inch round cake pans (note:  I used my new flute pan to give the cake the “swirl” look).
  • Combine flour, cocoa, baking soda and baking powder.  Mix well and set aside.
  • Beat eggs, sugar and vanilla in a large bowl for 3 minutes, using the high speed of an electric mixer.  Mixture should be smooth and creamy.  Reduce speed to low and beat in mayonnaise until blended.
  • Add flour mixture in batches, alternating with water, in 4 equal additions (1/4 of the flour, then 1/4 of the water, etc).
  • Pour the batter into the prepared bake pans (in my case, the flute pan).
  • Bake for 30-35 minutes or until the centre of the cake spring back when lightly touched or until a toothpick inserted into the center is clean when removed.
  • Cool in pans on a wire rack for 10 minutes.  Remove from pans and allow to cool completely before frosting with your favorite frosting.

Note:  I didn’t have any frosting so I took 1 cup of confectioner’s sugar (a.k.a. icing sugar), and put about 1 to 3 tbsp of milk with a few drops of fresh lemon, drizzled it over the cake.  Don’t put the 3 tbsp of milk all at once.  Do it gradually until you reach the desired consistency.

Final note:  my craving doesn’t have to be your craving.  Take Mango Lassi with a rhubarb pie if you like, or eat the chocolate cake with Thailand’s Bubble Tea!