Chifa-inspired Mango Torta Margherita

Ingredients

In this Chifa-inspired adaptation of Torta Margherita, the traditional Italian cake is infused with Chifa flavors by incorporating fresh mango puree into the batter and glaze. The addition of almond extract adds a subtle nuttiness, enhancing the overall taste profile. This fusion dessert combines the lightness of the original Margherita with the tropical sweetness of mango, creating a unique and delightful flavor experience. We alse have the original recipe for Torta Margherita, so you can check it out.

• 4 large eggs 4 large eggs
• 150g (1 1/4 cups) all-purpose flour 150g (1 1/4 cups) all-purpose flour
• 150g (3/4 cup) granulated sugar 150g (3/4 cup) granulated sugar
• 1 tsp almond extract 1 tsp almond extract
• 1 tsp vanilla extract 1 tsp vanilla extract
• 1 ripe mango, peeled and pureed 1 ripe mango, peeled and pureed
• 1 tsp baking powder 1 tsp baking powder
• Pinch of salt Pinch of salt
• For the mango glaze: For the mango glaze:
• 1 ripe mango, peeled and pureed 1 ripe mango, peeled and pureed
• 100g (1/2 cup) powdered sugar 100g (1/2 cup) powdered sugar

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 45g, 30g
• Protein: 6g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and grease a round cake pan.
2. 2.
   In a large mixing bowl, beat the eggs and sugar together until light and fluffy.
3. 3.
   Add the almond extract, vanilla extract, and mango puree to the egg mixture. Mix well.
4. 4.
   In a separate bowl, whisk together the flour, baking powder, and salt.
5. 5.
   Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. 6.
   Pour the batter into the prepared cake pan and smooth the top.
7. 7.
   Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
8. 8.
   While the cake is baking, prepare the mango glaze by whisking together the powdered sugar and mango puree until smooth.
9. 9.
   Once the cake is baked, remove it from the oven and let it cool in the pan for 10 minutes.
10. 10.
    Transfer the cake to a wire rack and pour the mango glaze over the top, allowing it to drizzle down the sides.
11. 11.
    Let the cake cool completely before serving.

Treat your ingredients with care...

• Mango — Choose a ripe mango for the best flavor. Make sure to puree it until smooth before incorporating it into the batter and glaze.

Tips & Tricks

• For an extra burst of flavor, sprinkle some toasted coconut flakes on top of the mango glaze.
• If you prefer a stronger almond flavor, you can increase the amount of almond extract slightly.
• Serve the Mango Torta Margherita with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast of temperatures and textures.
• If fresh mangoes are not available, you can use canned mango puree as a substitute.
• To make the cake even more visually appealing, garnish it with thin slices of fresh mango before serving.

Serving advice

Slice the Mango Torta Margherita into wedges and serve it on a dessert plate. For an elegant touch, dust the plate with powdered sugar before placing the cake slice. Add a small mint leaf or a sprinkle of edible flowers as a garnish for a pop of color.

Presentation advice

To enhance the presentation of the Mango Torta Margherita, drizzle some additional mango glaze on the serving plate in an artistic pattern. This will create an eye-catching display and add an extra touch of elegance to the dessert.