Eggless Mango Cake

Come summer and it rains mangoes :) The Senthuram variety has hit many juice junctions in Bangalore and people are guzzling mango milk shakes like never before, may me to a greater extent this year with the heat being unbearable. The Banganapalli variety has just begun to make a meek appearance in local markets. 

Last week, I managed to grab half a dozen Alphonso mangoes from a super market here. Alphonso mangoes are known for their rich orange-red, highly juicy pulp and fibrous texture. I used two of these mangoes, extracted pulp out of them and decided to bake a cake.It was worth trying as the idea was quite different from usual stuff like milk shake, jam and mango burfi fare made using mango pulp. 

There are many eggless cake recipes I have followed from multiple blogs, from all of them I drew cues for the ingredients and their measurements required and eventually constructed a recipe out of it all. Quite a daring challenge, I must say, given the hefty price of Alphonso mangoes. 

Here goes the list of ingredients and the quantity required: 

1 cup atta 

1 cup all purpose flour

1 1/2 cup mango pulp (used two Alphonso mangoes) 

1/2 tsp cardomom powder

1/2 tsp vanilla essence 

2.5 tsp baking powder

1/3 cup oil 

1/3 cup milk 

a little over 1/2 cup castor sugar (little over can sum up to a heaped table spoon in addition) 

icing sugar for dusting 

Method: 

In a big bowl, add the mango pulp, cardomom powder, vanilla essence, sugar and mix well using a hand mixer at moderate speed for two minutes. 

Add milk to this mixture and baking powder and whisk again using the hand mixer for a minute. 

Now add oil too and give a thorough blend for less than a minute and keep this mixture aside.

To this, add the flour mixture and fold in well using a spatula. No need to use the hand mixer at this stage, just patiently fold in the flour into the wet ingredients avoiding lumps. 

Grease a tin and dust it with flour, alternatively you can line a tin with some parchment paper. I used a 8'' round tin. 

Preheat the oven to 180'C and pour in the cake batter into the prepared tin. Bake for 30-35 minutes till an inserted knife comes out clean, check the center of the cake specially. 

Cool , invert and dust icing sugar all over the top of the cake using a fine sieve. This cake came out little moist and dense with rich taste of mango pulp. Somehow, I found the cake tasting richer and better the day after baking. 

Below is a picture of the cake, a slice cut out from it-

Eggless Mango Cake