Wednesday, February 15, 2017

EGGLESS MANGO CAKE

                                                   Mango cake , how come someone save mangoes to do cakes. Since the time I remember eating mangoes,  I love to eat them  😍any time of the day. After waking up in the morning  till the time I hit the bed. After moving out of India I may have missed eating a whole yummy indian style mangoes but I never miss the mango craving. My fridge is always loaded with tins of mango pulp.  I make mango lassi, cakes, puddings, kesar and a lot . But above all I love to eat just the mango pulp straight out of the jar . Specially when I am watching a movie along with my son we both finish whole tin of mango pulp 😋in a jiffy.  I have never encountered a single person who doesn't love mango. Until I met my husband. 

                               Only few varieties of mangoes are available in my near by Indian store. Which they generally call as Indian mangoes. I have this fond memories of mangoes from childhood. When it is mango season my whole house was filled with mangoes . My dad used to bring this big box of mangoes which he used to cover with dry grass to ripen the mangoes naturally. My entire house smelled mangoes as if the house was sprayed with mango freshener.  The scent of mangoes is so 😊aromatic. That was the main reason for me to make this mango cake. Mango Cake is something that vanishes just in a jiffy in my household. I saw this recipe from here. This was one way even my husband likes mango along with my 17 month old. I used the alphanso mango pulp of swad brand. As, the mango season near by save the recipe . So, note down the ingredients, jump into your apron  and start baking. 





INGREDIENTS:
Wheat flour                                      1 1/2 cup
Baking powder                                 1 tsp
Baking soda                                     1/2 tsp
Unsalted butter                                 1/2 cup/ 1 stick
Sweetened condensed milk              3/4 cup
Mangoes/ Mango pulp                     1 cup(chopped pieces) or 1 cup puree
Sugar                                                 3 or 4 tbsp(adjust sweetness depending on the mangoes)
Vanilla /Mango extract                     1 tsp

PROCEDURE:

1) Take wheat flour, baking soda and baking powder. Sieve them together until they mix properly.

2) If using mangoes , then peel the mango skin and chop pieces. Take them in a blender and grind them into fine puree. I have used the mango puree.
Add required amount of sugar to the puree adjust according to the sweetness of the mangoes.



3) Take cool butter stick and melt it .

Add condensed milk, vanilla essence  and mango puree to it.Mix well until everything blends together and the mixture looks smooth.

4) Now add the dry ingredients( wheat flour, baking soda ) little by little to the wet ingredients (condensed milk and mango puree mixture).

5) Mix the ingredients together well until the batter is without any lumps. Make sure not to over mix the batter.

6)Pour the batter into the baking tray. Tap twice to set the batter. Then use a spoon/spatula  to level the batter to attain the smooth texture.

7)Now bake in the oven for 350 degree fahrenheit for 45-50 minutes. After 25 minutes cover the cake with aluminium sheet and bake again for 25 minutes as this will give golden crust on top of the cake. (this tip was shared by Dassana Amit of Vegrecipes of India)  .

Take out of the oven after 25 more minutes. Then cool down the cake and slice them into desired pieces.
Enjoy your cake.