Bangladeshi Chajá

Ingredients

In the Bangladeshi version of Chajá, we incorporate the flavors of mango, a fruit widely enjoyed in Bangladesh. The original recipe uses peaches, but we replace them with juicy mangoes to add a tropical twist. Additionally, we infuse the sponge cake with a sweet mango syrup to enhance the mango flavor. The use of pistachios as a garnish is also a nod to the popular use of this nut in Bangladeshi cuisine. We alse have the original recipe for Chajá, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 1/2 cups (300g) granulated sugar 1 1/2 cups (300g) granulated sugar
• 1/2 cup (120ml) vegetable oil 1/2 cup (120ml) vegetable oil
• 1 cup (240ml) milk 1 cup (240ml) milk
• 4 large eggs 4 large eggs
• 2 teaspoons baking powder 2 teaspoons baking powder
• 1/2 teaspoon vanilla extract 1/2 teaspoon vanilla extract
• 2 ripe mangoes, peeled and diced 2 ripe mangoes, peeled and diced
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• 1/4 cup (50g) pistachios, chopped 1/4 cup (50g) pistachios, chopped
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1/4 cup (30g) powdered sugar 1/4 cup (30g) powdered sugar

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 20g, 8g
• Carbohydrates (total, sugars): 45g, 30g
• Protein: 5g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and grease a round cake pan.
2. 2.
   In a mixing bowl, whisk together the flour, sugar, baking powder, and a pinch of salt.
3. 3.
   In a separate bowl, beat the eggs, oil, milk, and vanilla extract until well combined.
4. 4.
   Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. 5.
   Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. 6.
   While the cake is baking, prepare the mango syrup by blending the diced mangoes and water until smooth.
7. 7.
   Once the cake is baked, remove it from the oven and let it cool for a few minutes. Then, poke holes all over the cake using a fork or skewer.
8. 8.
   Pour the mango syrup over the cake, allowing it to soak in.
9. 9.
   In a mixing bowl, whip the heavy cream and powdered sugar until stiff peaks form.
10. 10.
    Spread the whipped cream over the top of the cake, creating a thick layer.
11. 11.
    Sprinkle the chopped pistachios over the whipped cream.
12. 12.
    Refrigerate the cake for at least 2 hours before serving.
13. 13.
    Garnish with fresh mango slices and additional pistachios, if desired.

Treat your ingredients with care...

• Mangoes — Choose ripe mangoes for the best flavor. Make sure to dice them into small pieces for the syrup and reserve some slices for garnishing.
• Pistachios — Toast the pistachios lightly before chopping them for a more intense flavor.

Tips & Tricks

• For a more pronounced mango flavor, add a few drops of mango essence to the cake batter.
• If you prefer a sweeter dessert, increase the amount of powdered sugar in the whipped cream.
• To make the cake gluten-free, use a gluten-free flour blend instead of all-purpose flour.
• If you don't have pistachios, you can substitute them with chopped almonds or cashews.
• Serve the Chajá chilled for the best taste and texture.

Serving advice

Serve the Bangladeshi Chajá chilled for a refreshing dessert experience. Cut the cake into slices and garnish each slice with a fresh mango slice and a sprinkle of chopped pistachios. Pair it with a cup of hot tea or coffee for a delightful combination.

Presentation advice

To present the Bangladeshi Chajá beautifully, place a slice of the cake on a dessert plate. Drizzle some additional mango syrup around the plate for an artistic touch. Add a dollop of whipped cream on the side and garnish with a fresh mint leaf for a pop of color.