Rémoulade de tourteau, mangue, coriandre, guacamole, tuile de parmesan par F.Mikula (#DPC)

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with a similar texture.

mango puree

🥗Healthier: apricot puree

💰Cheaper: canned peaches

Apricot puree maintains sweetness and flavor profile.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients.

Preheat the oven to 350°F (175°C).

Grease and flour a cake pan.

In a mixing bowl, cream together butter and sugar until light and fluffy.

Add eggs one at a time, mixing well after each addition.

Stir in mango puree and vanilla extract until combined.

In a separate bowl, whisk together flour, baking powder, baking soda, and salt.

Gradually add the dry ingredients to the wet mixture, alternating with milk, until just combined.

Fold in chopped coriander leaves and coconut flakes gently.

Pour the batter into the prepared cake pan and smooth the top.

Bake for 30-35 minutes, or until a toothpick comes out clean.

Let the cake cool in the pan for 10 minutes before transferring to a wire rack.

Prepare the frosting by mixing cream cheese, powdered sugar, and lime juice until smooth.

Spread the frosting over the cooled cake and garnish with additional coriander leaves.

Cooking Techniques

Spice Level:

Allergens