So after a lot of persuasion and deliberation, I am beginning my blogging journey.
If you know me, you know that I love baking and sharing my simple, tried and tested recipes for all to try. If you appreciate what others bake and have been intimidated to bake on your own or don’t know where to start, look no further 🙂
I promise to bring you my favorite recipes as often as I can so stay tuned !
Today, I bring to you my seasonal favorite, Eggless Semolina Mango cake. It would only be apt to begin with this cake which was much appreciated and one of my most tried recipes. And well, Mango is called the king of fruits in India for a reason.
It is so easy to make and quick too, so there is no reason for you not to try it right away! I am sure you will get addicted to it as are my family and friends ! Just look at it !!
Do try and let me know in the comments if you enjoyed the cake 🙂
- 1 cup of Semolina/Rava/Sooji ( I used the fine variety)
- 1 cup Mango pulp (ready made/canned/fresh mango pulp-I used freshly squeezed)
- ¼ cup oil- Any flavorless oil
- ¾ cup Sugar
- 1 teaspoon Baking powder
- ½ tsp ground cardamom (optional)
- ¼ cup chopped nuts for garnish, I used pistachios because they add a nice color and texture (optional)
- Pre-heat the oven to 170 degrees C.
- 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 minutes.
- Pour the batter in a greased loaf/ 6 inch round pan 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.
- 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.
Ensure that the mango pulp is thick and not too watery
If you use a pulp that is not thick and if you find that the cake batter is more runny than should be, then let the batter stand aside for 20 minutes, until the mango pulp is absorbed by the semolina.
If you are using canned pulp, you can reduce the sugar to ½ cup