Mango Semolina Cake | Eggless Mango Cake Recipe

Eggless mango semolina cake recipe with step by step photos.Mangoes are in season and why not use it in various recipes and enjoy the mango flavors at its best.I had posted earlier a Mango Pound Cake recipe which has eggs in it.Today I am posting an easy version of eggless mango cake using semolina. I had prepared this eggless mango cake recipes followed by the recipe here many times before but never got to post it here in my blog. This mango cake is made with semolina and I must say that it tastes almost like mango sooji halwa but in a lighter cake form and tastes absolutely delicious.Also it is a simple recipe with easily available ingredients in the kitchen.So what are you waiting for? do give it a try before this mango season and treat your friends and family with this delicious cake.

Check out other mango desserts recipes in my blog - Aamras, Mango Fudge, Mango Ice-cream, Mango Kulfi, Mango Pannacotta, Mango Phirni, Mango Sheera, Mango Shrikand, No Churn Eggless Mango Ice-Cream

Here is how to make mango semolina cake with step by step photos:
Eggless Mango Semolina Cake Recipe:

Yields: 1 loaf  | Recipe source: here

Prep time: 15 mins |  Baking time:25-30 mins | Total time: 45 mins

Cuisine: Indian | Category: Eggless Baking

Ingredients:

1 cup Fine Semolina(Chiroti rawa)

1 cup Mango puree( puree from 2 large ripen alphonso mangoes)

1/2 cup Sugar

1/3 cup Butter,melted or 1/3 cup Oil

1 tsp Baking powder

4 Cardamoms,seeds

1/4 cup mixed sliced Nuts(pistachios,almonds,walnuts)

Method:

• Powder the sugar and cardamom seeds to a fine powder.

• Cut mangoes into pieces and grind it to a fine puree.

• Add baking powder to the semolina and mix it well.

• Add melted butter(or oil), mango puree to the semolina and mix it nicely and leave it aside for 15 mins until the semolina mixture becomes thick by absorbing the mango puree.
• Preheat the oven at 180 deg C / 350 deg F for 12-15 mins.

• Now add chopped nuts(reserve few to add on top) to the mango semolina mixture and mix it nicely and pour it into the greased loaf tin and bake at 170 deg C for 25-30 mins, keep an eye after 25 mins,it might get browned faster.

• Do a toothpick test, if you prick in the center of the cake and remove, if it comes out clean means it is done.

• Remove the pan from the oven and rest it for 10 mins in the pan and then turn it on the wire rack and let it cool completely.

Slice and serve it as a snack or dessert.

Notes:

1. Always use good quality mangoes , the final color of the cake depends on the color of the mangoes.
2. You can use even tinned mango pulp instead of the fresh mango pulp.
3. The mangoes I used were very sweet and 1/2 cup of sugar was enough for it, if your mangoes are not sweet you can increase it to 3/4 cup.
4. The original recipe asked for 1/2 cup butter, but I have used 1/3 cup melted butter and it worked fine too.
5. You can use regular semolina too by grinding it in the mixie briefly.Do not roast the rawa.
6. If the semolina mixture does not become thick even after 15 mins leave it for another 5 mins.

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