Eggless Mango Cake

My husband wanted me to make mango cake with the ripe mangoes we have. My "other daughter" made mango cake for her parents' anniversary last week. All this talk about mango, and what do you know, I have been getting mango cake recipes on YouTube. We are being constantly watched and heard people. 

I did not want to make a layered cake with frosting and filling, as my daughter is making a big cake for her dad's birthday this weekend. I came upon this quick and easy egg less mango cake recipe on YouTube this afternoon and gave it a try. It was light in sweetness and made with semolina (sooji).

Ingredients:

1 ripe mango (1 cup chunks)

1/2 Cup sugar

1 1/2 Cups semolina (sooji /rava)

1 pinch salt

1/2 Cup vegetable oil or melted butter or ghee

1/2 Cup milk

1 1/2 teaspoons baking powder

 

1/4 Cup milk

Method:

1. Peel and chop ripe mango into chunks ( 1 cup). Puree with sugar in a blender. Set aside.

                   

2. Powder semolina in to a fine powder. Transfer to a large bowl. Add a pinch of salt.

                                                                 

3. Add melted butter to the flour. 

                                                 

4. Then add mango puree to it. Mix well to blend.

                                                 

5. Stir in 1/2 cup milk. Cover and set aside for 30 minutes.

                                                

6. Preheat oven to 350 degree Fahrenheit. Grease and dust 8 inch baking pan. Add baking powder and 1/4 milk to the batter. Gently mix to blend. Do not over mix batter.

                                               

7. Pour batter into prepared pan. Tap to remover any bubbles. Garnish with sliced almonds and pistachios.

                                         

8. Bake in preheated oven for 35-40 minutes, until a toothpick inserted in the middle comes out clean. Cool in pan for 10 minutes before turning over on a cooling rack. Cool completely before serving.

Notes:

My cake was not sweet. You may want to increase the amount of sugar to 3/4 cup. You can add honey or agave nectar if you like.

You can make this cake in a pan too:

1. Place a stand in a pan or pressure cooker, and preheat for 5 minutes on medium heat.

2. Follow the recipe for cake batter. Place the cake pan on the stand. Cover and cook on low heat for 40- 45 minutes, until a toothpick inserted in the center comes out clean. Remove from pan and cool for 5 minutes before turning it over a cooling rack and cool completely.

Recipe adapted from Madhavi's Kitchen.