- For the Cake
- 2 Cups of All-Purpose Flour
- 1/2 Cup Sugar
- 1-2 Tbsp Honey
- 2-3 Tbsp Cocoa Powder (Optional)
- 2 Eggs
- 2-3 Tbsp Olive Oil/ Any Oil
- 2-3 Tbsp Milk
- 4-5 Tbsp Mango Juice (Filtered)
- 1 Tsp Baking Powder
- For the Frosting
- 1 ½ Cup Mint Leaves (100gms)
- 200 Gms Butter (Soft)
- 2-3 Tbsp Milk
- 1 Cup Confectionary Sugar / Fine Sugar
- For the Drizzle
- 1/2 Cup Mango Juice
- 2-3 Tbsp Gelatin Powder
Prep: 5 minutes
Cooking: 20 minutes
- For the cake – In a clean bowl, mix the dry ingredients & then add the wet ingredients to form a cake batter. Pour the mix in a greased container & bake for 30-40 min or until cooked at 175 degrees. Once baked, cool it off on a rack for 15-20 mins, then refrigerate it until your frosting is ready.
- For the frosting – In a mortar pestle, grind the mint leaves to release its juices. Then add them in a blender along with 50 gm butter/4-5 tbsp & milk. Pulse until well combines. Remember, the butter needs to be soft but not melted, stiff enough to form buttercream.
- On the other hand, in a clean bowl, whisk the remaining butter until smooth, then slowly add sugar to whip butter cream. Alternately, keep whisking in the mint butter mix you just blended. This will combine the mint flavour to bigger batch of buttercream. Once ready, refrigerate for 30mins to bring stiffness.
- For assembly – Frost the buttercream around the cake & smoothen out the edges. Remember to put 1 tbsp on the base to keep the cake in place. Once the cake is frosted, freeze it until you are ready with the glaze.
- For glaze – In a clean bowl, add the mango juice & gelatin powder & mix until well combined. Pour it out in a bottle & place it in the fridge for 10-15 mins.
- Now, take out the cake & glaze with mango jelly as you would like. Please note, the jelly should not be set into stiffness. It needs to be a little runny, so that you can drizzle it over the cake.