Eggless Mango Semolina Teacake

Mangoes are quite a favorite with most people who like tropical fruit and during mango season, it is found in abundance. Of course, these days one can find them almost all year round, in India, and elsewhere, due to the global footprint. Mango season used to be during the summer months, with the first appearance around March. and lasted only until the rains came and the monsoons began.

The varieties of mangoes are endless, and each mango has its own distinct flavor. Each of us have our favorites of course. Along with the sumptuous tropical flavor, the mango is full of nutrients as well. Vitamins C, A, and B6, this combination makes the mango a great support for the immune system.

My mother and sister in law used to always make banana cake from overripe bananas. In those days, we never had an electric oven. it used to be a stove top oven, which looked almost looked like a steamer. The first time I ate mango cake at my dear friend Sujata's place, I was nostalgic for the banana cake that my family used to make, as this recipe is very similar, but replaces the banana with mango pulp. Kiran, another friend also makes her version of the cake. What a wonderful idea!

The recipe was so easy that it quickly became a "go to" recipe when I needed a quick dessert. Over the years, I have adapted the recipe to my taste and changed it up a bit. The original recipe called for a whole stick of butter, but these days I choose to use oil instead.

Mango cake is delicious whether you used the store-bought canned mango pulp, or fresh mango pulp. This recipe uses semolina, and very few other ingredients. This is such an easy recipe, almost a dump and bake recipe, and bakes perfectly every time. I do have a gluten free version as well which is posted in the blog. Try them both, you will surely love it!

Mango teacake

Recipe

Ingredients:

• 1 and 1/2 cup fine semolina or fine sooji (available at the Indian store)

• 1 can mango pulp or 30 ounces fresh mango pulp (If canned pulp is used, then sugar is

optional. You can reduce the quantity or skip altogether)

• 3/4 cup powdered sugar (optional)

• a pinch of salt (this enhances and brings out the sweet flavor)

• 1/2 cup oil or butter ( i use canola or saffola oil)

• 1/2 tsp green cardamom powder

• 1 teaspoon baking soda

• 3 tbsps chopped nuts (I use pistachios and almonds

• Few raisins (optional)

• 1/2 cup yoghurt (optional)

Steps:

1. Preheat oven to 350 degrees. Grease a bundt pan or a square baking pan and keep aside.

2. Mix all the wet ingredients well with a beater.

3. Next add in the semolina and beat until mixed well. keep aside for 10 minutes.

4. Next add in the baking soda and beat well. (About a minute. Mix in the nuts and raisins and the cardamom powder.

5. Pour the batter into the greased cake pan.

6. Bake until it bakes through and the toothpick, skewer or cake tester comes out clean. It takes about 40 minutes. (Oven temperatures vary, so please check after 30 minutes)

7. Remove from the oven and cool and cut into pieces to serve.

8. This cake goes well with vanilla ice cream. I sometimes drizzle the slice with some pulp and serve with mango pieces. Enjoy!

Notes:

Without yoghurt and butter, the recipe becomes dairy free.