Recipes Cardamom Yogurt Cake with Mango Lassi Icing Be the first to rate & review! A sweet riff on mango lassi, this cake’s batter is imbued with yogurt to keep it moist during the bake. By Hetal Vasavada Hetal Vasavada Instagram Website Hetal Vasavada is a cookbook author, blogger, and bakery owner who is an expert baker and is known for creating dishes with a unique combination of both her Indian and American backgrounds. She has a degree in biochemistry and uses her scientific background to create recipes.Experience: Hetal Vasavada is a cookbook author, baker, and blogger. Her first cookbook, Milk and Cardamom, was about Indian-inspired desserts. The cookbook was listed as one of 2019's best cookbooks by the San Francisco Chronicle and The Washington Post. Her recipes have been featured in The New York Times, Buzzfeed, Food & Wine, Bon Appetit, and more.Hetal owns and runs an online pop-up bakery, Milk and Cardamom Sweets. She also works as a recipe developer, food photographer, and social media consultant. In addition, she runs a popular blog and Instagram account where she shares her Indian-inspired desserts and Gujarati dishes. Food & Wine's Editorial Guidelines Published on May 22, 2023 Print Rate It Share Share Tweet Pin Email Photo: Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley Active Time: 30 mins Total Time: 2 hrs 50 mins Servings: 12 servings With yogurt as a moistening agent in the batter, this cake has a light, tender crumb infused with warm cardamom. Mango preserves brushed alongside the cake with the yogurt icing glaze offer layers of fruity sweetness while a pistachio garnish adds a nutty, satisfying texture. Finally, fresh mango slices create the crown of this delectable treat. Top the cake with the mango slices just before serving to ensure their moisture does not affect the glaze. Ingredients Cardamom Yogurt Cake Cooking spray 2 1/3 cups bleached cake flour 1 tablespoon baking powder 1 teaspoon freshly ground cardamom (see Note) 1/2 teaspoon kosher salt 1 cup granulated sugar 1 cup nonfat vanilla strained (Greek-style) yogurt 1 cup neutral cooking oil 2 large eggs 3/4 teaspoon vanilla extract 3 tablespoons mango jelly or preserves, warmed Mango Lassi Icing 1 cup powdered sugar 1 1/2 tablespoons mango jelly or preserves 1 tablespoon nonfat vanilla strained (Greek-style) yogurt 3 teaspoons fresh lemon juice Chopped pistachios (optional) 1/4 cup fresh mango slices (about 1 small mango) Directions Make the cardamom yogurt cake Preheat oven to 350°F. Coat a 9- x 5-inch loaf pan liberally with cooking spray, and set aside. Whisk together cake flour, baking powder, freshly ground cardamom, and salt in a medium bowl until well combined. Whisk together granulated sugar, vanilla yogurt, oil, eggs, and vanilla extract in a large bowl until well combined. Gently whisk flour mixture into yogurt mixture until no large clumps of flour mixture remain, about 1 minute. (Batter does not need to be completely smooth.) Pour batter into prepared loaf pan, and tap loaf pan on countertop to remove any large air bubbles and even out batter. Bake in preheated oven until a wooden pick inserted in center of cake comes out clean, 50 minutes to 1 hour. Loosely cover cake with aluminum foil during final 5 minutes of baking to prevent overbrowning. Let cake cool in loaf pan on a wire rack 10 minutes. Remove cake from pan. While cake is hot, brush warm mango jelly on top and sides of cake. Let cake cool completely on wire rack, 1 hour and 30 minutes to 2 hours. Make the mango lassi icing Stir together powdered sugar, mango jelly, and vanilla yogurt until just combined. Gradually whisk in lemon juice until icing is thick, smooth, and runs slowly off whisk. Spoon and spread icing onto cooled cake. Garnish with pistachios, if using. Top with fresh mango slices just before serving. Note Cardamom is an essential spice in Indian cuisine. Head to a specialty store or spice shop to source a high-quality cardamom for more flavorful results, or buy online at burlapandbarrel.com. To make ahead Cake can be prepared through step 3 up to 1 day in advance. Wrap cooled cake tightly in plastic wrap, and store at room temperature. Rate it Print