Easy Eggless Mango Tea Cake

After my last attempt with Eggless Mango Cake received much appreciation, I was motivated to experiment again with Mango. However, I wanted to try something different this time, preferably without condensed milk. So when I discovered this recipe, I was super excited to try it out! Made few variations and to my utter delight, it came out awesome!

I served this at tea time and it became an instant hit! A slightly dense cake, the Semolina gives it a wonderful texture, while the Cardamom flavour is just heavenly! The best part was that the cake tasted even tastier the next day!

Ingredients

Wholewheat flour/Atta - 1 Cup

Semolina/Rava - 1/2 Cup (The original recipe mentioned thin rava however, I had the thick one available so I used that and the cake came out equally good)

Baking Soda - 1/2 tsp

Baking Powder - 1 tsp

Salt - a pinch

Mangoes - 1-2 No., chopped

Mango emulsion/mango essence - 1 tsp

Grain Sugar - 3/4 Cup

Green Cardamom/Elaichi - 3-4 No.

Curd - 1/4 Cup

Refined Oil - 2tbsp

Warm Milk - 2tbsp

Walnuts - 1/2 Cup, chopped

Method 

1. In a blender jar, take the chopped Mango, sugar and green cardamom and blend into a smooth paste.

2. Transfer the Mango-Sugar-Cardamom mixture to a mixing bowl.

3. Add the curd, mango emulsion and oil. Mix well using a whisk. The wet mixture is ready. 

4. Sieve together the wholewheat flour, rava, baking soda and baking powder. The dry mixture is ready. 

5. Add the sieved dry mixture to the wet mixture and gently fold. If the mixture is too thick, add 1 tsp warm milk at a time and adjust the consistency to a smooth batter neither too thick, nor runny.x

6. Add the chopped walnuts and mix slightly.

7. Transfer the batter to a greased loaf tin. Tap lightly to even the batter.

8. Bake in a preheated oven at 190 degree celsius for around 35 minutes or till a knife comes out clean when pricked in the cake. 

9. Demould and cool on a wire rack for 15-20 minutes. Enjoy the cake with tea or as a dessert. 

The softness test...

Easy Eggless Mango Cake

Sometimes, husband's care can scare! 

Yes, you heard me right! But before you begin to judge me as an insensitive wife, let me tell you the story...

Few days ago, when Mr. Hubby returned from a trip, he surprised us with the souvenir. Not one, not two but 12 Kg Mangoes! In the great Gabbar Singh's style, I said, "Aadmi 3.5 aur aam 12kg!" Haha! Well, MIL and I immediately got into the Mango mode. The refrigerator's vegetable basket was vacated for these guests, while the veggies made faces as they were given "Desh Nikala" and had to spend the night out in the warmth. 

Such was the Mango pressure that till late night, all MIL and I discussed was how to use these Mangoes. From Aam Panna to Mango ice cream, all options were explored. Next day being a Sunday, the baker in me came alive, as I had babysitter support (Mr. Hubby). "Let's bake a Mango Cake!" I suggested and my partner in crime, my MIL was too happy to help.

Ingredients

Mango - 1 large

Grain Sugar - 1/4 Cup

Refined Flour (Maida) - 1 1/2 Cup

Baking Powder - 1 tsp

Baking Soda - 1/2 tsp

Melted Butter (we used Amul Salted butter) - 1/2 Cup

Condensed Milk - 3/4 Cup

Vanilla/Mango Essence - 1/4 tsp

Warm milk with cream - 3-4 tbsp

Method 

1. Take out the pulp from Mango and blend to a smooth puree along with the sugar. (The whitish thing in the pic is malai that accidentally dropped in the mixing bowl.

2. In a mixing bowl, take the Mango puree. Add the melted butter, condensed milk, Vanilla/Mango essence and mix well. (I didn't use the essence as Mr. Hubby wanted original flavour of Mangoes. However, the next time I prepare the cake, I will definitely add the essence as the cake tastes better with it.)

3. Sieve together the refined flour, baking powder and baking soda.

4. Add the sieved flour to the mango mixture and fold gently into a smooth batter. The batter should neither be too thin nor thick, just smooth flowing batter like the Pakoda/fritter batter. While the batter should be mixed well to avoid lumps, avoid over mixing as the cake won't rise then.

5. Grease an aluminium cake tin and dust some refined flour on the base as well as on sides.

6. Pour the batter into the cake tin and level the batter with a spoon/by tapping the tin.

7. We had preheated the oven (convection mode in microwave) to 200 degrees since I have observed the temperature falls by 10-20 degrees while I place the tin inside the oven and set the temperature and time for baking. By the time I did so, the temperature had already fallen to 180 degrees which was the required temperature. 

Bake the cake at 180 degrees for 25 minutes.

8. Remove the cake and check by inserting a knife. If the knife comes clean, then the cake is done. As you can see in the pic, I have stabbed the cake (as Mr. Hubby described it) right in the centre.

9. Cool for 20-25 minutes and enjoy with tea or with frosting of your choice. 

See for yourself how soft and fluffy the cake is!