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/)
All Purpose Flour 3/4 cup
Baking Powder 3/4 tsp
Baking Soda 1/8 tsp
Vanilla Extract 1 tsp
Salt 1/8 tsp
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
Grease and dust a 6" pan.
Puree the mango without water.
Pass it through a sieve to remove fibre ,if any.
Whisk all ingredients mentioned under B
Sieve at-least 2 times all ingredients mentioned under A.
Pour B into A.
Mix it lightly . Do not over mix.
Pour the batter into the tin.
Bake in a preheated oven at 180 degrees Celsius for 25-30 minutes.
Mine was done in 25 minutes.
Do a skewer test. It should come out clean.
Let the cake cool in the pan for ten minutes.
Now invert it on a wire rack.
Let it cool completely before you slice it.