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Eggless Mango Cake with Semolina

Bite into this beautiful mango cake made with semolina, delicious mango pulp flavored with cardamom, saffron, and garnished with pistachios. Have I tempted you enough?
Prep Time 15 minutes
Cook Time 25 minutes

Ingredients

Dry Ingredients

  • ½ cup semolina
  • ¼ cup all purpose flour/maida
  • ½ tbsp corn flour
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • a pinch of salt
  • ½ tsp cardamom
  • ¼ cup nuts I recommend pistachios, but almonds or cashews work too

Wet Ingredients

  • ½ cup sugar regular white sugar is best
  • ¾ cup mango puree
  • ¼ cup oil a neutral oil like vegetable oil
  • 2 tbsp milk

Optional, sugar syrup

  • 2-3 tbsp sugar
  • ¼ cup water
  • 2-3 strands saffon optional

Instructions

  • In a large bowl, mix all the dry ingredients together.
  • In another bowl, mix all the wet ingredients together until it forms a homogenous mixture.
  • Pour the wet ingredients into the dry mix and stir until combined.
  • Transfer to greased cake tin, top with nuts and bake at 180C for 20-25 minutes.
  • The sugar syrup is optional but gives a festive look. Boil the sugar and water for 5 minutes until it becomes slightly sticky. Pour over warm cake and garnish with nuts.

Notes

  • The amount of sugar required depends on how sweet your mangoes are. I made two batches with 1/4 cup sugar in one and 1/2 cup sugar in another because of how the mangoes were. So, adjust accordingly. 
  • The sugar syrup can be skipped ( like I did in the second batch) if the cake is already sweet. 
  • Cakes made with semolina tend to be dry out, so the sugar syrup helped to keep it moist however I also found that microwaving the cake for 30 seconds made it really soft. 
  • If using canned mango pulp, check if it is already sweetened and adjust sugar accordingly. 
  • For frozen mango pulp, let it thaw completely before measuring. 
  • and finally, if you are using fresh mangoes, chop them and grind them in a blender jar. Additional tip - throw in that cardamom pod too! 3/4 cup of mango pulp is approximately 1 cup of chopped mangoes. 
  • I have used mini loaf pans for this cake. This recipe should make about 6 medium-sized muffins or a small 6 inch round cake.