Mango Semolina Cake

A delicious tea time cake that contains no eggs,dairy or flour. With mango season in full swing,this cake is a perfect summer recipe-its light, fruity and delicately spiced with saffron and cardamoms.

I made this cake at least three times before I was finally happy with the recipe. The first time I tried with butter-it tasted good but I liked it better with oil. I also realized that the brand of mango pulp can make a difference not so much to the taste but to the color of  the cake. The first time I Used Alphonso mango pulp and the second time ‘Kesari” or saffron. The ‘Kesari’ gave a much brighter yellow/orange color.

I also felt this cake is best made in 8″ pan. I made this first in a 9″ round pan, using only 1 cup semolina, it made a very thin cake(See the first picture). So I one and a half timed all the ingredients and made in an 8″  square pan and voila the cake turned out perfect!

This cake is very easy to make as all the ingredients are very easily available at home and is perfect for vegans and those avoiding flour. I have adapted the recipe from Pretty Little things.

Here is the written recipe followed by the step wise pictorial one-

Mango Semolina Cake

Aanchal Gupta

A delicious tea time cake,which contains no eggs or dairy or flour. This cake is a perfect summer recipe-its light, fruity and delicately spiced with saffron and cardamoms.

Print Recipe
Pin Recipe

Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Course Dessert

Cuisine Indian/International

Servings 20 -25 pieces

Ingredients

  

1x2x3x

• 1 1/2 cups semolina fine
• 1 1/2 cups mango pulp.I used the canned one
• 1/4 plus 1/8 cup any flavorless oil I used canola
• 3/4 cup sugar
• 3/4 tsp cardamom powder
• pinch of salt
• 1 tsp baking powder
• 1/4 plus 1/8 tsp baking soda
• few strands of saffron
• 1/4 cup chopped Almonds and pistachios for garnishing

Instructions

 

• Preheat oven to 375F/190C
• Dust and flour a 8″ pan and line the bottom of pan with wax paper
• In a bowl mix together semolina,cardamom powder,sugar,saffron and pinch of salt
• Add oil and mango pulp and mix well and set aside for 15 minutes
• Add baking powder and soda and mix well
• Pour into prepared baking pan and bake for 25 minutes.
• Cool completely on a wire rack.
• Decorate with chopped nuts and more saffron

Notes

I have tried with butter, the cake turns out better with oil. I have used canned mango pulp, but you can use fresh mango pulp as well. Adjust the sugar according to the sweetness of the fresh mangoes.Canned pulp is pretty sweet. Also fresh mango has a lot of fiber. Sieve the pulp to remove fiber.

Tried this recipe?Let us know how it was!

Here is the step by step pictorial recipe-

Ingredients

In a bowl put semolina, sugar, cardamom powder, saffron and pinch of salt

Put oil and mango pulp and mix together and set aside for 15 minutes.

It will thicken upon keeping

Add baking soda,baking powder and additional saffron if you want

Mix and pour immediately into prepared pan. Tap the pan on the counter a few times to remove any air bubbles.

Cool completely, invert onto a plate, remove wax paper and decorate with nuts and additional saffron

Enjoy with a cup of tea or coffee.

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