Mango and Cardamom Gateau

Recipe by
Total Time:
4-8 hours
Serves: 8
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Bake Recipe
Difficulty: Hard

Take a look at more Dessert Recipes. You may also want to try Dal Ke Jamun, Baked Mawa Gujiya , Moong Dal Obbattu, Mango Custard with Vanilla Creme

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  • For the Sponge:
  • 100 g - Plain Flour
  • 125 g - Caster Sugar
  • 4 - Eggs
  • 4 - Green cardamom pods
  • 50 g - Unsalted Butter
  • a pinch - Saffron
  • To Complete:
  • 100ml - Double cream
  • 100 g - Greek Yogurt
  • 2 large- Ripe mangoes
  • 3 tbsp - Icing sugar
  • 4 tbsp - Orange juice.

How to Make Mango and Cardamom Gateau

  • Preheat the oven to 180 degree Celsius.
  • Grease and line 2, 18 cm sandwich tins.
  • Split the cardamom pods, remove the seeds and grind it with the saffron.
  • Melt the butter and leave it to cool.
  • Put the eggs and sugar in a heat proof bowl and whisk until evenly blended using an electric whisk.
  • Put the bowl over a pan of hot water and whisk until pale and thick.
  • Remove the bowl from the pan and whisk until cool and thick.
  • Sift the spices and flour together, fold half into the whisked mixture.
  • Pour the cooled butter around the edge of the bowl leaving the sediment behind.
  • Carefully fold in the remaining flour lightly.
  • Pour into the prepared tins and bake it for 25 to 30 minutes until well risen .
  • Loosen the edge and leave it in the tin for 5 mins.
  • For the filling whisk the cream until thick, stir in the yogurt and icing sugar.
  • Sandwich the cake with cream and 1 sliced mango.
  • Refrigerate for 2 to 3 hours.
  • Liquidise the remaining mango with the icing sugar and orange juice.
  • Sieve to remove the fibres.
  • Serve with gateau.