Eggless Mango Cake

A few months back, I came across this cake on RedChillies' blog and promptly bookmarked it. It looked like one of those recipes that I just had to try out immediately and I did- the very next day, and with fantastic results. Since then I've made this cake many times.

I most recently baked a loaf of this bread/cake a few weeks back for my sister and brother-in-law when we visited them in Montreal. It was a big hit and was enjoyed by all.

My recipe is adapted from RedChillies' recipe, which in turn is inspired by this recipe on Sify Food.

I replaced the butter in the original recipe with oil and used almonds instead of walnuts in this recipe although I have used walnuts at other times. I like to use brown sugar instead of the granulated sugar that the original recipe calls for.

Ingredients:
1 cup canned mango pulp (you can find this at most Indian grocery stores)
1 cup + 1 Tbsp semolina/rava/sooji
½ cup + 2 Tbsp brown sugar
½ tsp powdered cardamom
1 tsp baking powder
¼ cup oil
A pinch of salt
¼ cup slivered almonds (reserve a few for sprinkling on top of the batter)

Method:
Preheat the oven to 375 degrees F. Line a bread pan with foil and grease with oil/butter.

Mix together the mango pulp, semolina, sugar, cardamom powder, oil, salt, almonds, and baking powder. Let the batter stand for 10 minutes and then pour it into the greased pan. Sprinkle some almonds on top of the batter and bake at 375 degrees F for 25- 27minutes (check after 25 minutes).

Cool, slice and serve.