With mangoes screaming for attention everywhere, what could be a better way to celebrate the summer than grabbing them and baking a cake out of them!
This cake is mildly sweet, extremely spongy, bursting with the flavour of mangoes and has the crunch of toasted cashews and choco-chips. You could use walnuts, almonds, raisins, etc. instead. The cake is just right even without any frosting. However, if you so wish, you can frost it with whipped cashew cream/coconut cream for added richness in taste and texture.
Ingredients:
- 1 cup whole-wheat flour
- 1/2 cup corn flour
- 1/2 cup all-purpose flour
- 3/4 cup powdered palm sugar/jaggery
- Pulp of 3-4 ripe mangoes
- 1/3 cups Goodmylk Cashew-Oat Mylk
- A few drops of vanilla essence
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 cup olive oil (or any other vegetable oil)
- Toasted cashews and choco-chips to garnish
Procedure:
- Mix together in a bowl the whole-wheat flour, all-purpose flour, cornflour, baking powder, and baking soda. Pass through a sieve once or twice to get rid of lumps.
- In another bowl, take the mango pulp, add the oil, Goodmylk, vanilla essence, and powdered sugar; mix nicely.
- Add the wet ingredients to the dry flour mixture. Fold everything over to make a batter. Do not over mix.
- Heat the Oven-Toaster-Grill.
- Prepare the desired pan by greasing with oil and dusting with flour.
- Pour in the batter and tap the pan gently on a counter top to get rid of air bubbles.
- Top with the toasted nuts and choco chips.
- Place the pan inside the oven and bake for around 25 minutes. When done, remove the pan, let it cool, and indulge!
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