Egg-less Mango Cake

http://armor-deck.net/edikpedik/3153 Mango cake in this season??

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http://bolataruhan.org/?fiopry=rencontres-filles-kinshasa&f4b=52 Yes, thanks to my mom & her love for stocking-up the mango puree available in the old fashioned tin dabbas. She orders them whenever they are available, de-cans them & freezes. Any family trips, when she visits others or festival – de-freeze the puree & make the mango-coconut burfi. I am not a fan of those burfi’s but the family loves it.

rencontre femme dans le 60 gratuit I recently baked the Banana Cake for my running buddies, which they loved and encouraged me to bake more cakes. So when I saw the mango puree sitting in the freezer, I started looking up for mango cakes & found this wonderful recipe on www.vegrecipesofindia.com, using mango puree. I followed the recipe To The T & got this amazing, soft, moist mango cake. 🙂

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was frau als single nicht mehr tun muss What don’t you give it a try?

femme rencontre homme lyon Ingredients:

  • 180 gms of Whole Wheat Flour – I used normal chakki ka atta
  • 1 teaspoon Baking Powder
  • ½ teaspoon Baking Soda
  • 100 gms chilled Butter – I had unsalted at home.
  • 200 gms of Condensed Milk – Milkmaid/Prabhat – I had both at home 🙂
  • 200 gms Mango Puree – We buy this from Grahak Sangh. Its really good. Not runny & tastes good on its own. Do taste it before using to get an idea of the sweetness.
  • 4-5 tablespoon of Sugar – This will vary depending on the sweetness of the puree & your taste.
  • 1 teaspoon Vanilla Essence – I use an absolute basic one.

http://highschool.isq.edu.mx/cr45/1679/assets/js/ie/642  

site de rencontre iphone gratuit Procedure:

  • Sift the flour, baking powder, baking soda & keep aside.
  • I used a big loaf pan for baking this (approx. 9 inches). Grease it with butter/neutral oil & line the base with a parchment paper. The paper ensure the base is nice & clean.
  • Take the butter in a pan & put it on min heat & let it melt. Once the butter is 80% melted, take it off the heat & whisk it. Ensure all the butter is melted.
  • Add the condensed milk & whisk again for a smooth homogenous mixture.
  • Now add the mango puree & whisk again. Once mixed nicely, check for taste.
  • I added almost 5 tablespoon of sugar for sweetness. Keep in mind it needs to be on the sweeter side as the flour will be added into it.
  • Try & dissolve the sugar using the whisk (good arms worksout :P)
  • Add the flour-mixture to the mango mix & mix gently. A silicon spatula works wonders.
  • If the batter is dry added 1-2 tablespoons of milk. I added 2.
  • Pour the mixture into the loaf pan & tap twice so that the batter spreads evenly & no air bubbles are formed.
  • I used a convection oven for baking this which was pre-heated at 170 degrees.
  • My cake took approx. 50 mins to bake, but this will vary oven to oven.
  • To check if the cake is done – the cake leaves the sides of the pan & the knife comes out clean when inserted right in the center.

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Once out of the oven, leave the cake in the pan for 5-7 mins. Slowly slide it out & let it cool down completely. Don’t be in a hurry to cut it – you’ll be left with crumbles. Do try & let me know 🙂

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