Ingredients:
• For the Sponge:
• 100 g – Plain Flour
• 125 g – Caster Sugar
• 4 – eggs
• 4 – Green Cardamom pods
• 50 g – Unsalted Butter
• a pinch – Saffron
• To Complete:
• 100ml – Double Cream
• 100 g – Greek Yogurt
• 2 large- Ripe mangoes
• 3 tbsp – Icing Sugar
• 4 tbsp – Orange juice.
Method:
- Preheat the oven to 180 degree Celsius.
- Grease and line 2, 18 cm sandwich tins.
- Split the cardamom pods, remove the seeds and grind it with the saffron.
- Melt the butter and leave it to cool.
- Put the eggs and sugar in a heat proof bowl and whisk until evenly blended using an electric whisk.
- Put the bowl over a pan of hot water and whisk until pale and thick.
- Remove the bowl from the pan and whisk until cool and thick.
- Sift the spices and flour together, fold half into the whisked mixture.
- Pour the cooled butter around the edge of the bowl leaving the sediment behind.
- Carefully fold in the remaining flour lightly.
- Pour into the prepared tins and bake it for 25 to 30 minutes until well risen .
- Loosen the edge and leave it in the tin for 5 mins.
- For the filling whisk the cream until thick, stir in the yogurt and icing sugar.
- Sandwich the cake with cream and 1 sliced mango.
- Refrigerate for 2 to 3 hours.
- Liquidise the remaining mango with the icing sugar and orange juice.
- Sieve to remove the fibres.
- Serve with gateau.
Recipe courtesy of Ayeesha Riaz