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Dalia Ceja whips up a tantalizingly delicious Mexican cake with a rich and creamy mango salsa. Ceja Vineyards' new dessert wine, Dulce Beso, is the perfect accompaniment to this yummy dish. Ole!
3 sticks unsalted butter at room temperature
3 cups cake flour
1 1/2 teaspoons baking powder
1 teaspoon salt
6 large eggs
2 teaspoons vanilla extract
2 cups granulated sugar
2/3 cup buttermilk
1 tablespoon of citrus zest
2 ½ cups chopped fresh or frozen and thawed mango
2 tablespoons water
2 1/2 cups of granulated sugar, plus extra, as needed
8 ounces cream cheese
Cake: Position a rack in the center of the oven. Preheat the oven to 350 degrees. Lightly butter and flour a 10-inch Bundt pan.
Sift the flour, baking powder and salt into a large bowl. In another large bowl, using an electric mixer, beat the 1 /12 cups of butter and sugar until light and fluffy. Add the eggs, beating well after each addition. Next add the, vanilla extract, flour mixture and the citrus zest and lastly add the buttermilk to the flour mixture.
Pour the batter into the prepared cake pan. Bake until the cake is
golden and a cake tester inserted into the center comes out clean, about 45 to 50 minutes. Transfer the cake to a wire rack and cool completely in the pan. Invert the cake onto the wire rack, then put it on a cake plate or platter. (Cooks Note: The cake can be prepared 1 day ahead. Cover tightly with plastic wrap and store at room temperature.)
Combine the mango, water, sugar cream cheese in a blender or food processor. Blend until smooth and thick, adding extra water, if needed. Taste and adjust the sweetness with extra sugar, if needed.
Spoon the mango topping evenly over the top of the cake and decorate with edible flowers, if desired.
Cut into slices and serve with a glass of our 08 Dulce Beso dessert wine! Ole!
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