Name: Mango semolina eggless cake recipe by Sarika Singh at BetterButter
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 5
Ingredients: 1 1/4 cup semolina/ Rawa/ sooji; 1 big ripe mango, peeled and sliced; 1/2 cup Sugar; 1/4 cup oil; 1/2 cup Milk; 1 1/4 tsp baking powder; 1/4 tsp Baking Soda; Pinch of salt; Few drops of yellow edible color ( optional); Some sliced almonds to sprinkle

ABOUT Mango semolina eggless cake RECIPE

Being king of fruits, mango really justifies its honour. We can use it in so much way . I am having lots of mangoes sitting in my fridge that's why for using it generally I used to make mango shakes for my kids, as my fussy eater too like it. But making same stuff again and again is so boring. So break this boredom I made mango shrikhand few days back and it turned out superbly yummy that everyone relished it to the core. Now again question arose what to make next . Then idea of baking a mango cake came but in some different way as I made normal mango cake last month. Tried this semolina mango cake and it turned out so soft and moist that it got finished in no time. My lil fussy eater too loved it.

Ingredients Serving: 5

1 1/4 cup semolina/ Rawa/ sooji
1 big ripe mango, peeled and sliced
1/2 cup Sugar
1/4 cup oil
1/2 cup Milk
1 1/4 tsp baking powder
1/4 tsp Baking Soda
Pinch of salt
Few drops of yellow edible color ( optional)
Some sliced almonds to sprinkle

Instructions

First of all mix semolina, baking powder, baking soda and salt together. Keep aside for later use.
Take baking mold of your choice, Grease and dust it with flour. Line it with butter paper ( optional) and keep aside.
Take mango slices and sugar in blender jar and blend to nice creamy puree. It will yield approx 1 cup of puree.
Now add oil and milk in it and again blend to get smooth and fluffy batter.
Pour in a big bowl, now add dry and wet ingredients together and fold to make lumpless smooth batter.
Pour batter in baking mold, tap a little. Now sprinkle sliced almonds all over it. Let it rest for 5-7 mins.
Now bake it in a preheated oven at 180 degree C for 30-35 mins. Mine took exactly 35 mins but keep your eyes on it after 25 mins as different oven have different baking time.
Keep checking with a tooth pick or knife by inserting it in middle of cake. If tooth pick comes out clean then your cake is done otherwise bake it for few more minutes.
Now take your cake out of oven and let it sit for 5 mins. Demold and let it cool on a wire rack.
Slice and serve with a cup of tea or pack it in your picnic basket. Ideal for travel snacks and kids tiffin too. Bake this super easy soft and moist cake any time and enjoy.

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