As you all know, I promised to share summer recipes over the coming few weeks, so today I am bringing you a recipe using the “King of Fruits” – Mango!!
Mango can be used in variety of recipes like Mango yoghurt, Mango gelato, Mango phirni, Mango ice cream and many more. But today, I am sharing a unique cake recipe using Mango – “Mango Semolina Cake”. This cake is extremely soft & moist and simply melts in your mouth. Moreover, this cake is healthier as compared to the other cakes as it is made of semolina aka sooji and uses very less oil. Since this cake does not have refined flour, it is very good for kids as well.
The recipe for this cake is taken from a dear friend Kaveri Obhan’s blog, “Pretty Little Things”. This cake is one of her most tried recipes. She shared this recipe last year on the Chef at Large group on Facebook and received tremendous appreciation. A lot of people tried this cake, including myself and were super happy with the outcome. This year, as the mango season stepped in, I decided to bake this cake again and it was loved by all in the family.
The cake is extremely easy to make and requires simple ingredients which are readily available in your kitchen at all times, so you should not wait for long to try this cake. Just follow the recipe to the T and you will not be disappointed with the outcome.
For making this beautiful scrumptious eggless cake, you’ll need:
Preparation Time: 20 mins.
Baking Time: 35 – 40 mins.
Serves: 1 Loaf Cake
- 1 cup of Semolina/Sooji
- 1 cup Mango pulp
- ¼ cup Neutral oil
- ¾ cup Powdered Sugar
- 1 teaspoon Baking powder
- ½ tsp ground cardamom (optional)
- ¼ cup chopped nuts of your choice for garnish (optional) (I used almonds & pistachios)
- Pre-heat the oven to 170 degrees Celsius.
- Mix the semolina with sugar, cardamom and baking powder.
- Next, add oil and mix well. Finally add the mango pulp and mix again. Let it sit for 15 – 20 minutes so that sooji absorbs the mango pulp and the batter gets little thick.
- Pour the batter in a greased cake tin and garnish with nuts of your choice.
- Place in the oven and bake for 30-35 minutes. Keep a close watch after 25 minutes, if it starts browning too quickly, lower the temperature a bit or switch off the top element of the cake.
- Check with a toothpick in the center of the cake to see if properly baked. If it comes out clean then remove immediately. If it is kept for a longer time, the cake will develop a crust on the top.
- Allow to cool completely and then cut and serve.
- The final color of your cake also depends on the quality of the mangoes used.
- Ensure that the mango pulp is thick and not too watery, else you will need to keep the batter for a little longer till sooji absorbs the mango pulp and the batter gets little thick.
- You can adjust the sugar in the cake depending upon the sweetness of the mangoes used.
Thanks for reading…!!