Who doesn’t love a big ripe bite of the king of fruits- the mango? Mangoes, though I am not a big fan, has always fascinated me with its colours and the varieties. To fill the gap, my better half gets hyped, when he talks about mangoes. There were times when I was jealous of the thing. Anyway, this cake was meant for him. He loves kesari, ( a sweet made of semolina and ghee in parts of India ) and he loves mangoes, and he loves cakes. I thought of combining all those above and voila the mango semolina cake was in the frame. First I thought I have to invent the recipie, but thought of googling. And to my surprise, there were many recipies by excellent bakers out there. Its like, we think if something and many jave tried and tested it already. Hats off to those wonderful bakers out there. As usual I had maintained my view on all the recipies and has juggled, refined and compiled as per my need. Lets make it…
1 cup fine semolina
1 cup mango pulp ( can use natural or canned )
1/4 cup flavourless oil
3/4 cup sugar
1 tsp baking powder
1/2 tsp ground cardamom
1/4 cup chopped nuts to garnish, we used chopped pistachios
Preheat to 170 degrees. Prepare the tin.
Mix semolina with sugar cardomom and baking powder.
Add oil and mix well. Add the mango pulp and mix well again. Let it sit for 10 minutes.
Transfer it to the tin and garnish with nuts.
Bake for around 25 to 30 min or until the toothpick inserted in the center comes out clean.
Make sure that the cake dont overbake since it can make the crust crisp which may not taste good.
Also make sure, the cake is cut only after it is completely cooled to room temperature.
Mine came out well, to make cakes eggless was crime in our house 🤪…all the while he munched the cake, he was not aware of the fact that it was a pure vegetarian cake 😉, gotcha….