Eggless Mango Semolina Cake

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This is a simple and easy to make recipe which was loved by everyone in my family! 
Here goes the recipe..

Preparation Time: 20 minutes
Baking Time: 35 minutes
Total Time Taken: 55 minutes

 Ingredients:
  • 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)
  • 3 tsp Tutti Frutti (to give a nice color to the cake)

Method:
  1. Pre-heat the oven to 170 degrees C.
  2. Mix the semolina with sugar, cardamom and baking powder.
  3. Next, add oil and mix well. Finally add the mango pulp and mix again. Let it sit for 15 minutes.
  4. Pour the batter in a greased loaf/ 6 inch round pan and garnish with nuts of your choice.
  5. 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.
  6. 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.
  7. Allow to cool completely and then cut and serve.

Notes:

 1. Use the best quality mango pulp you can find. The final color of your cake depends on this.
2. Ensure that the mango pulp is thick and not too watery.
3. If you use a pulp that is not thick and if you find that the cake batter is more runny than it should be, then let the batter sit aside for 20 minutes until the mango pulp is absorbed by the semolina.
4. If you are using canned mango pulp, you can reduce the sugar to 1/2 cup.

Enjoy!



PS: This recipe has been adapted from the blog, Pretty Little Things!

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