• Preeti Shridhar

Mango Cake

When the king of fruits is in season, how can you not make mango cake.

This mildly sweet cake can be had as is or dressed as per your liking.

I prefer to have my cakes without any glaze or icing.

The cake is very soft and moist.

I have used fresh mango puree but you can use canned also. If using canned, check if it is sweetened . As in that case you will have to reduce the sugar slightly..

I have adapted the recipe from here (https://aromaticessence.co/eggless-mango-cake/)



Ingredients

À


All Purpose Flour 3/4 cup

Baking Powder 3/4 tsp

Baking Soda 1/8 tsp

Vanilla Extract 1 tsp

Salt 1/8 tsp


B

Sugar   1/4 cup + 2 tbsp

Mango pulp 1/4 cup+ 2 tbsp

Thick Yogurt 2 tbsp

Oil 30 ml

Turmeric powder 1/4 tsp



Method

  1. Grease and dust a 6" pan.

  2. Puree the mango without water.

  3. Pass it through a sieve to remove fibre ,if any.

  4. Whisk all ingredients mentioned under B

  5. Sieve  at-least 2 times all ingredients mentioned under A.

  6. Pour B into A.

  7. Mix it lightly . Do not over mix.

  8. Pour the batter into the tin.

  9. Bake in a preheated oven at 180 degrees Celsius for 25-30 minutes.

  10. Mine was done in 25 minutes.

  11. Do a skewer test. It should come out clean.

  12. Let the cake cool in the pan for ten minutes.

  13. Now invert it on a wire rack.

  14. Let it cool completely before you slice it.

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