AMORETTI MANGO AND POMEGRANATE CAKE
Amoretti Mango and Pomegranate Cake
The most refreshing, deliciously fruity summer cake you'll ever try! These Amoretti Mango and Pomegranate Artisan Flavorings infused cake layers are full of tangi yet lightly sweet notes, fluffy, moist, and will be your to-go-to recipe for Summer celebrations!
Ingredients
- 9 tbsp (130 grams) unsalted butter
- 0.5 cups (115 grams) vegetable oil
- 2 7/8 cups (450 grams) sugar
- 5 large eggs
- 1 tsp sea (or kosher) salt
- 1 tsp baking powder
- 1 tbsp pure vanilla extract
- 2.2 cups (520 grams) all-purpose flour
- 1 cup (250 ml.) full-fat milk
- 2 tbsp Amoretti Mango Artisan Natural Flavors
- 2 tbsp Amoretti Pomegranate Artisan Natural Flavors
Instructions
- Preheat oven to 325 degrees Farenheight.
- Beat the oil, butter, and sugar together with whisker attachment on high speed for about 5 min until light and fluffy.
- Add the eggs, one at a time, while continuously whisking on low speed, scraping down the bowl in between.
- Sift the dry ingredient together and set aside. Combine the wet ingredients together.
- Add the dry ingredients to the mixer, alternating with the wet. You want to have 3 parts of dry, two parts of wet.
- Split the batter equally into two separate bowls, adding Amoretti Mango Artisan Natural Flavor into one bowl of batter and Amoretti Pomegranate Artisan Natural Flavor into the other; mix each set of batter until everything is well combined. Layer Mango and Pomegranate-infused batter in greased cake pans, alternating and swirling at the end to create a marble-like appearance.
- Bake at 325 F for 45-55 min for 6” or 8" cake pans, until inserted toothpick comes out clean/dry with just a few crumbles on it. Do not open your oven during the first 30 minutes of your baking, otherwise, your cakes may not rise. Baking times may vary based on the strength of your oven and the quality/size of your baking pans.
- Once cooked, flip the cakes onto a cooling rack, remove the baking pans after 15 minutes, and allow to cool completely (for at least 1 hour), then wrap in cling film and freeze/refrigerate overnight until ready to use.