A dream of every mango lover, this moist and spongy cake is deliciously sweetened with mango pulp. It is made with everyday ingredients which you will find in your kitchen, and it has no egg, butter or condensed milk!! Make this cake with fresh mangoes when they are in season or with canned mango pulp all year around!!
This delicious and super simple cake is an excellent dessert to keep in mind when you are having guests over and you will get plenty of compliments for sure!!
Ingredients:
- Fine semolina/ Fine sooji: 1cup
- Mango pulp (thick): 1 cup ( I used canned Alphonso mango pulp)
- White sugar: 3/4 cup
- Oil: 1/4 cup ( any flavourless oil, I used sunflower oil)
- Cardamom powder: 1/2 tsp
- Baking Powder: 3/4 tsp
- Thinly sliced/silvered pistachios and almonds: 1/4 cup
Method:
- Get everything ready first. The cake requires fine sooji/rava, which I could not find so I just grinded upma rava a bit. Dont grind it into powder, it should have some texture.
- I made the cake in a brownie tin, so line the cake/brownie pan with parchment paper.
- In a bowl, mix rava, sugar ,cardamom powder and baking powder.
- Mix well.
- Add oil and mix. Now add mango pulp and mix it nicely.
- If you are using fresh mangoes, dont add water while pureeing as the pulp should be thick.
- Let it rest for 15 minutes.
- In the meantime, preheat oven to 180 C.
- After 15 minutes, pour it in lined cake/brownie pan and garnish with thinly sliced almonds and pistachios.
- Bake for 20-25 minutes or until tooth pick inserted comes out clean
- Let it cool for some time and cut in desired shapes.
- Enjoy!!
Please let me know in comments if you try the recipe or if you have any questions ! I would love to answer them!!
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