Welcome to the delightful world of Matcha Mango Harmony, a cake that masterfully combines the earthy flavors of matcha with the sweet, tropical taste of ripe mangoes. This recipe is perfect for any occasion where you want to impress your guests with a unique and flavorful dessert.
All-purpose flour forms the structure of the cake, giving it a light and airy texture. Granulated sugar sweetens the batter, balancing the subtle bitterness of matcha. Speaking of which, matcha powder is the star here, imparting its signature green color and earthy flavor. Baking powder and baking soda work together to give the cake its rise, while a pinch of salt enhances all the flavors.
Unsalted butter provides richness and moisture, while eggs help bind everything together, adding structure. Buttermilk keeps the cake moist and tender, with a slight tang that complements the other flavors. A touch of vanilla extract rounds out the flavor profile.
For the filling, cream cheese adds a creamy texture and a slight tang that pairs wonderfully with the sweet powdered sugar. Heavy cream makes the filling fluffy and light. A splash of lime juice brightens the flavor, and the star ingredient, ripe mangoes, brings a burst of tropical sweetness.
Matcha Mango Harmony is delightful on its own, but you can elevate it by serving it with a scoop of vanilla ice cream or a dollop of whipped cream. A light dusting of matcha powder on top can add a visually appealing touch.
First, preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans. This ensures your cakes won't stick to the pans once baked.
In a medium bowl, whisk together the flour, sugar, matcha powder, baking powder, baking soda, and salt. This mixture will be your dry ingredients, which you’ll gradually incorporate into the wet ingredients.
In a large bowl, beat the softened butter until creamy. It’s important to start with softened butter to achieve a smooth texture. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract to blend all the wet ingredients together.
Now, gradually mix the dry ingredients into the wet mixture, alternating with the buttermilk. Continue to beat the mixture until smooth and well combined.
Divide the batter evenly between your prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of each cake comes out clean.
Allow the cakes to cool in their pans for about 10 minutes before turning them out onto a wire rack to cool completely. This prevents them from breaking apart.
While the cakes cool, prepare the filling. Beat together the cream cheese and powdered sugar until smooth. Add the heavy cream and lime juice, beating until the mixture is light and fluffy. Gently fold in the diced mangoes to keep them intact.
Once the cakes are completely cool, spread the mango filling between the layers and over the top of the cake. Chill the assembled cake in the refrigerator for at least 2 hours before serving to allow the flavors to meld.
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