Eggless Mango Cake

The past two years I haven’t tasted mango. It is hard to believe it right. but its a truth. This time when the season started, when I had a load of mangoes to relish, I felt like a kid who goes mad on seeing his favorite dish. True bliss is that eating a sweet mango as such. Weird is that I had it once with roti as well. As it is mango season, the market is flooded with mangoes and every time I see them, I feel like eating them as a whole fruit rather than preparing some recipes out of it. This week intentionally I kept aside few mangoes for ripening, with the intention of preparing a nice puree and use it as a ingredient in my baking recipes whenever needed.

The Mango cupcakes from this site is one of my favorite recipes which I have tried many times and every time it has given me a very soft and moist cake. It is originally a cupcake recipe, but I have also tried it as a loaf cake last year. Once I tweaked it as a mango – chocolate marble cake. The flavor of cardamom and taste of mango is as unique and wonderful combination in this cake. I haven’t added vanilla extract to bring out the nice flavor of green cardamom and this method has really worked fine for me.

Basic Information:

Preparation Time: 20 minutes

Cooking Time: 40 minutes

Makes: 9 slices

Ingredients:

All purpose flour / Maida – 1 and 1/2 cups

Mango puree – 1 and 1/2 cups (see notes 1)

Oil – 1/3 cup

Granulated sugar – 2/3 cup

Green cardamom – 8 nos., powdered (see notes 2)

Baking powder – 2 teaspoons

Baking soda – 1/2 teaspoon

Salt – 1/2 teaspoon

Method:

1) Preheat the oven to 180C for 15 minutes. Grease 8 inch square or round baking pan with oil and dust it with all purpose flour. Keep aside. Powder green cardamom with 1/4 cup of sugar and keep aside.

2) In a small mixing bowl mix all purpose flour, baking powder, baking soda and salt. Make sure for even mixing. Sift once for even mixing.

3) In a large mixing bowl, mix oil and mango puree. Mix sugar and powdered cardamom to it. Mix it just until combined.

4) Add the dry ingredients to it. Mix well until no lumps are found. Do not over mix. You get a thick batter.

5) Pour the batter to the dusted pan. Pat the surface even.

6) Bake it in the pre-heated oven for 40 minutes or until the knife inserted into it comes out clean. Mine done in exact 40 minutes. I covered my cake half way to avoid burning the top.

7) Cool the cake for 15 minutes and invert it carefully.

8) Slice into squares and serve warm.

Notes:

1) I used banganapalle mango variety. You can use any variety but make sure it is ripe. You can also use tinned mango pulp for making puree. 

2) Instead of whole green cardamom, you can use 1 teaspoon of cardamom powder. If you usng whole green cardamom, grind it with sugar to make a powder of it.

3) Any oil can be used for this recipe.

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