Name: Eggless mango cranberry semolina cake recipe by Sarika Singh at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: 1 cup fine semolina ( sooji); 1 cup thick mango puree, fresh or canned; 1/2 - 3/4 cup sugar , depend on sweetness of mango; 1/4 cup oil; 1 pinch of salt; Few drops of yellow edible colour ( optional); 1 tsp Baking powder; 1/2 tsp Cardamom powder; 1/2 tsp mango essence ( optional); 1/4 cup dried cranberry; 2 tbsp sliced almonds/ pistachio

ABOUT Eggless mango cranberry semolina cake RECIPE

In summers if you don't bake a mango cake then you are really missing an exotic flavour. Superb flavour with slight fudgy texture and tanginess of cranberry is perfectly complimenting the whole bake. Above all is the nuttiness and crunch from added nuts. Just heavenly combo. If you are a passionate baker then you can't afford to miss this treat.

Ingredients Serving: 6

1 cup fine semolina ( sooji)
1 cup thick mango puree, fresh or canned
1/2 - 3/4 cup sugar , depend on sweetness of mango
1/4 cup oil
1 pinch of salt
Few drops of yellow edible colour ( optional)
1 tsp Baking powder
1/2 tsp Cardamom powder
1/2 tsp mango essence ( optional)
1/4 cup dried cranberry
2 tbsp sliced almonds/ pistachio

Instructions

Grease and line a 7" cake pan with parchment paper.
Preheat oven at 170°c for 15-20 mins.
Mix all ingredients except baking powder and nuts.
Keep the mixture for 10 mins, till semolina absorb excess liquid and acquire batter consistency.
Now add baking powder and fold gently.
Pour in the prepared pan and tap twice to release air bubbles.
Sprinkle nuts and some cranberry on top.
Now bake in preheated oven for 30-35 mins.
Keep checking after 30 mins, if skewer inserted in middle of cake comes out clean. Remove cake from oven.
Let it cool a bit then transfer on a wire rack and let it cool completely before slicing.
Your tempting delicious cake is ready to steal the show.

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