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:

1. Preheat the oven to 180 degree Celsius.
2. Grease and line 2, 18 cm sandwich tins.
3. Split the cardamom pods, remove the seeds and grind it with the saffron.
4. Melt the butter and leave it to cool.
5. Put the eggs and sugar in a heat proof bowl and whisk until evenly blended using an electric whisk.
6. Put the bowl over a pan of hot water and whisk until pale and thick.
7. Remove the bowl from the pan and whisk until cool and thick.
8. Sift the spices and flour together, fold half into the whisked mixture.
9. Pour the cooled butter around the edge of the bowl leaving the sediment behind.
10. Carefully fold in the remaining flour lightly.
11. Pour into the prepared tins and bake it for 25 to 30 minutes until well risen .
12. Loosen the edge and leave it in the tin for 5 mins.
13. For the filling whisk the cream until thick, stir in the yogurt and icing sugar.
14. Sandwich the cake with cream and 1 sliced mango.
15. Refrigerate for 2 to 3 hours.
16. Liquidise the remaining mango with the icing sugar and orange juice.
17. Sieve to remove the fibres.
18. Serve with gateau.

Recipe courtesy of Ayeesha Riaz