Mexican Buttermilk Cake with Zesty Mango Salsa Recipe Video

Dalia Ceja whips up a tantalizingly delicious Mexican cake with a rich and creamy mango salsa. Ceja Vineyards' new dessert wine, Dulce Beso, is the perfect accompaniment to this yummy dish. Ole!

Summary

Difficulty LevelEasyHealth IndexAverage
Servings4Cuisine
CourseTaste
MethodDish
SpecialityVegetarian
Main Ingredient, Healthy,

Ingredients

 Unsalted butter1 1⁄2 Cup (24 tbs) (3 Sticks At Room Temperature)
 Cake flour3 Cup (48 tbs)
 Baking powder1 1⁄2 Teaspoon
 Salt1⁄2 Teaspoon
 Eggs6 Large
 Vanilla extract2 1⁄2 Teaspoon
 Buttermilk2⁄3 Cup (10.67 tbs)
 Citrus rind3 Tablespoon
 Chopped mango2 Cup (32 tbs), thawed (Frozen/ Fresh)
 Water2 Tablespoon
 Granulated sugar1 Cup (16 tbs) (Plus Extra As Needed)
 Cream cheese4 Ounce
 Tequila2 Tablespoon
 Edible flowers1 Cup (16 tbs) (For Garnish)

Nutrition Facts

Serving size

Calories 1527 Calories from Fat 779

% Daily Value*

Total Fat 88 g135.6%

Saturated Fat 51.2 g256%

Trans Fat 0 g

Cholesterol 529.8 mg

Sodium 607.2 mg25.3%

Total Carbohydrates 161 g53.7%

Dietary Fiber 14.3 g57.2%

Sugars 64.6 g

Protein 30 g59.9%

Vitamin A 80.2% Vitamin C 92.3%

Calcium 33.6% Iron 11.5%

*Based on a 2000 Calorie diet

Directions

Cake: Position a rack in the center of the oven. Preheat the oven to 350 degrees. Liberally butter and flour a 10-inch Bundt pan.

Sift the flour, baking powder and salt into a large bowl. In another
large bowl, using an electric mixer beat the 1 /12 cups of butter and sugar until light and fluffy. Add the eggs, beating well after each addition. In batches, add the flour mixture, alternating with the buttermilk and ending with the flour mixture.

Pour the batter into the prepared cake pan. Bake until the cake is
golden and a cake tester inserted into the center comes out clean, about 45 to 50 minutes. Transfer the cake to a wire rack and cool completely in the pan. Invert the cake onto the wire rack, then put it on a cake plate or platter. (Cooks Note: The cake can be prepared 1 day ahead. Cover tightly with plastic wrap and store at room temperature.)

Topping:
Combine the mango, water, sugar cream cheese and tequila, if
using, in a blender or food processor. Blend until smooth and thick, adding extra water, if needed. Taste and adjust the sweetness with extra sugar, if needed.

Spoon the mango topping evenly over the top of the cake and decorate with edible flowers, if desired.

Cut into slices and serve with a glass of our 08 Dulce Beso dessert wine! Ole! This video is a creation of cejavineyards.You can visit cejavineyards for complete recipes, and more videos.

Editors Review

Looking for a yummy dessert recipe that is very different from the mainstream? Then you must watch this video. Learn to make a tasty buttermilk cake topped with a zesty mango salsa. Enjoy!
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