Eggless Mango Cake
For Cake Batter:
2 cups All Purpose Flour
1 Tsp Baking Powder
1/4 Tsp Baking Soda
1/2 cup Sugar
1 cup Mango, roughly chopped
1/4 cup Curd, room temperature
1/2 cup Oil
1 cup Milk
1 Tsp Vanilla Essence
Butter for greasing
For Mango Glaze:
1 cup Mango Puree
2 Tbsp Sugar
1 Tsp Corn Flour
For Toppings:
1/2 cup Mango, cubed
1 Tsp Almond slivers
Method:
Put the all purpose flour, baking soda and baking powder through a sieve
Blend the sugar and mango, and then add it to the flour mix along with the curd and oil. Mix well
Keep adding milk gradually while mixing well. Add the vanilla essence and mix again
Grease the bottom and walls of the cake mould with butter and then pour in the batter. Tap it so it settles well
Cover and heat a deep vessel on low to medium for 10 minutes
Place an aluminum vessel stand at the bottom and then place the cake mould over it
Cover and let it cook for 1 hour on low flame or until done. Run a toothpick through different points in the cake to check if it’s done
Once done, take it off from the heat and leave it to cool
While the cake is baking, strain the mango puree into an pan and then add the sugar and cornflour and mix it all well
Turn on the heat to low to medium and keep stirring it continuously for 5-6 minutes until the raw cornflour taste goes away
Once done, keep it to cool
When both are cooled, take out the cake from the mould. Then use a spatula to glaze the cake
Then top it up with the almond slivers and cubes of mango, and you’re all set to serve!
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