Mango Semolina Cake

Mango Semolina cake is one of the easiest cakes that can be baked even by a beginner. It is so simple, easy to make in no time with limited ingredients. First time I made this with Senthoor and the next time with Malliga mangoes. This cake is always a hit in the family. This time I baked this cake on a special day – on my brother’s birthday. It doesn’t matter wherever he is I always celebrate his birthday. Also his birthday coincided with the Brother’s day in US.

Servings – 1 loaf

Difficulty – Medium

INGREDIENTS

Semolina – 1 cup

Powdered Sugar – 3/4 cup

Oil – 1/4 cup

Baking powder – 1 tsp

Mango pulp – 1 cup

Chopped pistachios & almonds – To garnish

  • Take any mangoes of your choice, wash it well, peel off the skin. Chop the peeled mangoes into big chunks and grind them to a smooth puree. Donot add any water or milk to grind.
  • In a bowl add semolina, oil and powdered sugar.
  • Mix it well with a spatula.
  • Then add baking powder, mango pulp and mix it well. All the ingredients should be mixed well.
  • Allow the batter to sit for 30 minutes. This will help the semolina to absorb the wet ingredients and the batter will become soft.
  • Grease a pan in which we are going to bake.
  • Transfer it to a greased pan and level the batter.
  • Add the chopped pistachios and almonds on the top.

  • Bake it in a pre-heated oven at 180 degree celsius for 30 to 40 minutes.
  • Insert a toothpick and check if it comes out clean. If it comes out clean, then the cake is done.
  • Donot bake until the cake is brown. This will make the cake hard.
  • Once it is baked, remove it from the oven and allow to cool for 30 min. Donot remove from the pan immediately. It might collapse.

  • After 30 minutes, remove from the pan and slice the cake.

  • Mango Semolina cake is ready.

Note:

  • Donot add water or milk while grinding the mangoes.
  • Leave the batter to sit for 30 min to make the batter soft.
  • We can garnish the chopped pistachios and almonds even after baking.
  • The cake should not become brown because this will make the cake hard.
  • Donot remove the cake from the pan immediately after baking. This will collapse the cake.
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