Mango cake in this season??
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.
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. 🙂
What don’t you give it a try?
- 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.
- 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.
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 🙂