2 cup All Purpose flour/Maida/Plain flour
2 tsp Baking Powder
1 tsp Baking Soda
1/2 -3/4 cup White granulated sugar
1/2 cup Thick Yogurt (at room temperature)
1/2 cup Vegetable Oil / Unsalted butter
1 cup Mango pulp (Freshly squeezed)/ readymade pulp
1 teaspoon Cardamom powder (optional)
sliced almonds for garnishing
First preheat the oven at 180°C/365°F. Grease & flour the baking tray, or line with parchment paper/Butter paper or simply with butter/ghee. To make the cake light, Sieve the dry ingredients together at least 3 times and keep aside b’coz this gives more aeration in the flour.In other bowl mix sugar + yogurt and whisk nicely. To this, add mango puree, oil and mix well. After they are well combined add the dry ingredients and fold in gently. Don’t overmix, just make sure all the ingredients are well combined. Pour the batter in tray add some almonds on top of batter..Bake it on the middle rack for 22-25 mins or unless a tooth pick inserted in the cake comes out clean, keep checking as oven temperature varies as per the oven.
When done, take it out and give a rest of 2 minutes in the tray, then remove and let it cool on a cooling rack.
Mango cake is ready to eat 🙂
1)Do not add all sugar at a time. check sweetness of the mango pulp, then add sugar according to it.
2) My oven took 22 min for baking the cake, u can increase time upto 30 min if toothpick inserted not coming clean.