Mango Cardamom Polenta Cake (Instant Pot)
This Mango Cardamom Polenta Cake is a moist and fragrant cake done in the instant pot. Making this with polenta also ends up keeping this gluten-free. An accidental bonus, if you are looking for gluten-free options. This time of the year, I try to stay away from turning on the oven. This instant pot cake, joins my banana bread and instant pot chocolate cake. All in good company. This is a relatively small cake loaded with the deep flavors of mango and cardamom. For this cake you can either use fresh pureed mangoes or unsweetened mango pulp.
My Mango Cardamom Polenta Cake Story
Mangoes are sort of in season. I say sort of, simply because mangoes do not grow in my neck of the woods. This said, this is the only time of the year, you will find mangoes around. They also are such a perfect fruit for these warm months of summer. Also, something that will cheer you up. The protests and events have been so disconcerting. I have just retreated to my kitchen to do what I do best. Cook and create things. My cooking often reflects my moods. Mangoes and mango flavored things calm me down. They are emblematic of happy childhood days. Specifically summer vacations.
While we do not get the sheer quality and diverse variety of mangoes here, they still are something we enjoy when summer arrives. The human ability to adapt is quite amazing. This has been the last week of school. Virtual graduations, prize/awards day for my daughter and of course work. All of this and then some has kept me busy. A welcome distraction from not having to pay attention to all the protests that have been happening.
This cake has the dense texture that is typical of mango cakes. To get this done right in the instant pot, It is important to keep the amount of polenta light. Take the time to beat the eggs well. The rest is just a matter of turning your instant pot on and allowing the cake to cook. Polenta on the savory side with Indian flavors will give you this polenta upma with spring vegetables .
If you like this recipe and want more ideas, do join my Indian Instant Pot Facebook group . Of course Instant Indian is a great idea to pick up,right with its siblings The Bengali Five Spice Chronicles and Spices and Seasons.
Do not forget to get social with me, Facebook, Twitter, Instagram, Pinterest and even YouTube.
A beautiful bright and vibrant instant pot cake that gets done with minimal attention and is perfect for a summers day.
Ingredients
- 2 eggs, separated
- 4 tablespoons softened butter
- 1/3 cup sugar (more if you like it sweeter)
- 3/4 cup mango puree fresh or canned
- 1 teaspoon ground cardamom
- 1 cup fine polenta
- 1 and 1/2 teaspoons baking powder
- 1/3 cup half and half or light cream
- 1/3 cup mango puree
- 2 tablespoons sugar
- sliced almonds to garnish
Instructions
- Grease and prepare a cake pan. I used a 3 quart bundt pan for this recipe.
- Add 3 cups of water in the instant pot and turn on the saute mode.
- In a mixing bowl beat the egg whites until they are softly peaked. Add in the yolks and mix well.
- Add in the softened butter and sugar and beat well. Stir in the mango puree and cardamom.
- Stir in the polenta and baking powder and mix well to incorporate.
- Pour into the greased bundt pan and cover with foil.
- Place in a trivet and lower into the simmering pot. Cover and set on 20 minutes of low pressure cooking. Allow a natural release.
- In the meantime, mix the half and half, mango puree and the sugar into a smooth sauce.
- Remove the cake from the instant pot. Remove the foil and allow the cake to rest for 10 to 15 minutes before inverting the cake.
- Drizzle with the sauce and serve warm.
Ashwini
yummy mango cake, looking special and delicious. I like pot cake, I want to eat right now while seeing this cake. Thank you for sharing beautiful recipe.
rinkub@aol.com
Thanks Ashwini! Do let me know if you try this.