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Eggless cake with mango puree, cardamom and ginger flavors glazed with lemon syrup
This is looks absolutely divine!
Peel the mango and cube it
Place in a blender along with sugar and cardamom and puree it. You will get a little more than 1 cup of puree from this depending on the size of your mango.
Measure 1 cup of it and reserve the rest to dunk your phulkas in.
Preheat oven to 180 C for 10 mins.
Grease a 10 inch bundt pan generously and set aside.
In a mixing bowl, combine all the dry ingredients together.
In another bowl, whisk together curd and oil until emulsified.
Now, add the mango puree and vanilla to this and whisk again.
To this add the dry mixture and gently fold in using a spatula until well combined.
Pour into the greased mould.
Bake in the oven for 20 to 25 mins until a skewer inserted comes out clean. Let the cake cool in the pan for 10 to 20 mins before inverting. Invert once cool.
Prepare the glaze by Mixing together lemon juice, lemon zest and confectioner' s sugar
Spoon over the cake once cooled completely.
Slice and serve as it is or with some ice cream.
SERVING: 6
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
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