A cake for the season with the king of fruits. This is an eggless, moist and spongy cake. The cake has a nice aroma of fresh mangoes with a light and soft texture and a fruity punch. Tinned pulp or puree can be used in the off seasons. Whole wheat atta can be used instead of maida. If you like mangoes you must try this recipe. Try to pick some sweet ripe mangoes to give a beautiful colour and flavour.
Ingredients
1. Refined flour (maida) – 1 cup
2. Baking powder – 1 tsp
3. Baking soda – ½ tsp
4. Sugar powder – ½ cup
5. Chopped mango – 1 cup (250 ml )
6. Oil – ¼ cup
7. Milk – ¼ cup
8. Vinegar – 1 tsp
9. Yellow food colour (optional) – few drops
10. Mango essence (optional) – ½ tsp
Preparation
1. Preheat oven to 180 degrees celsius.
2. Mix milk and vinegar and keep aside.
3. Blend the mango, sugar and oil and transfer to a bowl.
4. Mix maida, baking soda and baking powder (through a strainer).
5. Fold in maida mixture into the mango mixture.
6. Add the milk mixture into it. Then add the essence and colour, if using.
7. Pour into a greased baking tray and sprinle some chopped pistas and bake it for 40-45 minutes or till done.
Suggestions
1. Avoid fibrous mangoes.
2. The same batter be used for baking muffins in muffin moulds. The muffins baking is to be limited to 20-25 minutes or till done.
コメント