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Eggless mango sooji cake

                                                      EGGLESS MANGO SOOJI CAKE

Eggless mango sooji cake

INGREDIENTS

  • Maida – 1 cup
  • Super fine chiroti  rava / sooji – ½ cup
  • Alphonso mango – 1 big
  • Sugar – ¾ cup [ adjust according to the sweetness of mango ]
  • Curd at room temperature – ¼ cup
  • Elaichi / cardamom pwdr – ½ tsp OR  1 tsp vanilla essence
  • Oil – 6 to 8 tbsp [odourless and colourless ]
  • Baking pwdr – 1 tsp
  • Baking soda – ½ tsp
  • Warm water or warm milk – 1 or 2 tbsp if required [optional ]
  • Walnut or almond chopped – 2 tbsp

**** instead of 1/2 cup sooji ,we can use 1/2 maida.

Eggless mango sooji cake

PREPARATION

  1. Sieve the maida + sooji + baking pwdr + baking soda twice together and keep aside .
  2. Preheat the oven at 190 * C for 10 mins .
  3. Grease the baking tin .
  4. Powder the sugar .
  5. Peel the mango ,chop it and blend it into fine puree without adding water.roughly we need 1 1/2 cup puree.
Eggless mango sooji cake

METHOD

Take the sugar + curd + oil + mango puree + cardamom pwdr in a mixie jar and blend it OR whisk it till sugar melts.

Remove it in a mixing bowl .

Slowly add the sifted flour into the wet mixture and mix it with a spatula . [never beat or blend or over mix the batter after adding the flour ]

If the batter is thick add 1 or 2 tbsp of warm water or warm milk .

Pour the batter in the greased tin ,tap it gently twice .

Sprinkle the chopped walnut on top.

Bake it in preheated oven for 30 to 40 mins till the cake is done [toothpick comes clean in the centre.

Allow it to coolfor  atleast for 20 -30 mins.

Demould  the cake ,again wait for sometime before ,you slice.

Eggless mango sooji cake

NOTES

  1. Instead of rava ,you can use flour – 1 ½ cup flour. We are using sooji for a different texture.
  2. Try finishing the cake in a day or 2 without refrigeration as we have used fruit.
  3. Instead of maida ,u can try wheat flour – texture will be different .
  4. Go for fresh mango of good quality which if full of flavour .
  5. Avoid mango with fibres.
  6. You can strain the mango pulp to discard the fibre if any .
  7. Use sooji of fine quality .
  8. You can mix the walnut in the batter.
  9. You can also use kesar mango.
  10. You can use store bought mango pulp or puree .

Refer here for a detailed recipe on cakes with lot of tips on baking / icing and 30 different types of cakes – Cake recipes

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