If you're searching for a moist, fruity cake, look no further! Sweet mangos pair with the heat of crystallized ginger in this tender, exceptionally moist cake. If it doesn't disappear in one sitting, wrap it tightly in plastic wrap and refrigerate for up to 5 days.
12 ounces mango nectar
1-1/2 pounds very ripe mangos, peeled, pitted, and cubed (about 2 large)
2-1/3 cups unbleached all-purpose flour
3/4 cup (packed) dark brown sugar
1 tablespoon ground ginger
1/2 cup (about 3 ounces) finely minced crystallized ginger
2 teaspoons baking powder
1 teaspoon ground cardamom
1 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1/2 cup buttermilk or sour cream
1/4 cup canola oil
1 teaspoon almond extract
Whipped cream, as garnish (optional)
Position a rack in the middle of the oven, and preheat to 350 degrees F. Generously butter the bottom and sides of a 9x3-inch round cake pan and set aside.
Place the mango nectar in a small pan and bring to a simmer over medium heat. Simmer until the juice is reduced to 1/4 cup. Transfer to a small mixing bowl and set aside.
Place the mango cubes in a blender or small food processor and process until roughly puréed. Don't process until completely smooth; some small bits are desirable. Set aside.
Place the flour, sugar, ground ginger, crystallized ginger, baking powder, cardamom, baking soda, and salt in a large bowl and whisk to combine.
Add the eggs, buttermilk, oil, and almond extract to the bowl with the reduced mango nectar and whisk to blend. Stir in the mango purée.
Add the liquid ingredients to the bowl with the dry mix and stir just until combined. Transfer the batter to the prepared pan. Bake until the cake is set, and a toothpick or skewer inserted into the center of the cake comes out clean, about 55 minutes. Transfer the cake to a wire rack and let it cool in the pan.
To serve, invert the cake onto a platter and cut into wedges. Garnish each serving with whipped cream, if you like.
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