• Preheat the oven to 170C. Prepare the baking pan, grease and line it with parchment paper. I used 2 5 inch pans for this. 
• In a large bowl, take together flour, baking powder, baking soda together. Using a balloon whisk, whisk it all together. You can also use a sifter and sift them into a large bowl.
• To this flour mix add almonds, cinnamon powder, ginger powder, pounded cardamom, pounded cloves. Whisk this well.
• In another bowl, take mango puree, add sugar, oil and milk to it. Use an electric beater or whisk, mix the contents together into a uniform liquid.
• To this liquid add the dry ingredients in 3batches. Use a spatula to mix the flour into the liquid in single direction. Do not mix vigorously
• Pour the batter into the prepared pan, bake the cake in the preheated oven for 40-45 minutes or until a skewer inserted in the middle comes out clean.
• Remove the cake from the oven, let it sit in the pan for 5 minutes. Then slowly remove the cake onto a wire rack and cool completely.
• If serving without any icing, serve it warm. If planning to frost the cakes. let it cool completely. Cling wrap and refrigerate until you are planning to frost it. I baked 2 5 inch cakes, but 1 cake got over even before i could frost and click them. 

Frosting

• Take together cream cheese, whipping cream in a bowl, using an electric beater, whip until you see soft peaks, add icing sugar to this and whip until you see stiff peaks. Refrigerate until use.

Frost the Cake

• I simply dumped the whipped cream frosting on top of the cake, tried to level it and cover the entire cake. Sprinkled some toasted almonds and served.