Mango-Pista Eggless Cake



Summers are incomplete without mangoes - its by far the most beloved fruit and everyone waits for its season to come. It is said there are almost 1500+ varieties of Mango in India itself ...WOW! **Mindblown**



Here we got fresh and heavenly sweet batches of Alphonso throughout the season and we are almost nearing to its end. So this year, I took the chance of experimenting the fruit in different recipes - from cookies to icecream to this cake. IMHO, the cake turned out to be most popular in my family.


This cake (like all my recipes) is eggless, made with no refined flour and no artificial mango flavoring essence. So wthout further delay, lets jump into the recipe.

 

RECIPE:




This cake has two parts - (a) the base cake (b) mango drip layer on top. Here I have used the Bundt cake mould, but you can use any baking pan mould for this cake - the results will still be amazing:


PREP TIME: 20 mins COOK TIME: 50 mins TOTAL TIME : 1hr 10mins


INGREDIENTS:

(a) Base Cake:

  • Wholewheat flour (Atta) - 180gm (1+1/4 cup)

  • Butter - 100gm (1/2 cup)

  • Sugar - 3-4 TBSP

  • Baking powder - 1 tsp

  • Baking soda - 1/2 tsp

  • Mango purée - 200gm (roughly 2 mangoes)

  • Condensed milk - 100gm

  • Cardamom powder - 1 tsp

  • Desiccated coconut - 20gm (1/3 cup)

(b) Mango Drip Layer:

  • Mango purée - 100gm

  • Condensed milk - 50gm

  • Pistachios - 10 gm (10-15 pista kernels)


PROCESS STEPS:

(a) Base Cake

  1. Preheat your oven at 180 degrees celsius/350 degrees fahrenheit 15 minutes before you start baking. For baking in the convection mode of the microwave oven, use 170 degrees celsius/330 degrees fahrenheit as the preheat temperature.

  2. Take all the dry ingredients, sieve and add in one bowl - wholewheat flour, baking powder, baking soda

  3. Add desiccated coconut to it - this step is optional if you want to skip coconut flavour, but would recommend it as it adds amazing flavour punch.

  4. Take another bowl and add softened butter and sugar. Whip it till it becomes fluffy - do not overdo this step.

  5. Add the cardamom powder to it. I would highly recommend to use fresh ground cardamom as it has much elevated flavour to it. You can also replace cardamom with cinnamon if you wish to.

  6. For the mango purée, take 2 mangoes and cut into pieces. Put them in the grinder and mix it till it becomes smooth purée.

  7. To this purée, add the condensed milk and mix it becomes homogenous mixture.

  8. Add this mango purée+condensed milk mix to our butter-sugar mix. Whip it with light hand so it mixes together.

  9. Now add the dry ingredients to it and fold the mix. Do not use any electric beater here. Mix and fold the batter with spatula. If the batter looks too thick, then add 2-3 TBSP milk to it, but please note this batter is not supposed to be runny.

  10. Take a greased baking pan (use any edible oil to grease the pan) - it could be circular, loaf or like what I used Bundt mould. Pour the batter into the mould and tap it at the end to ensure there are no air bubbles and also that the batter is uniformly spread

  11. Put the pan into preheated oven and bake it for 40-50mins. *Please note* - Each oven has its own unique setting and the baking time can vary. As a suggestion, please check the cake after 35mins with toothpick to assess how much more time you need to bake it further.

  12. If the top layer is getting too brown but the cake is still in process to get completely baked, then cover the top with layer of aluminium foil. This will ensure that the cake continues to bake without overbaking the top layer.

(b) Mango Drip Layer

  1. We will repeat the steps of mango purée as above with lesser mango pieces

  2. Add the condensed milk to the purée

  3. Mix it thoroughly till it becomes homogenous mix. Set it aside.

(c) Final steps:

  1. After the cake is baked, take it out of oven and let it cool. Do not try to demould immediately

  2. When the mould is still little warm, then demould the cake from it and let it cool further on wire rack.

  3. Once completely cooled, take the mango drip layer and pour on top of it. Ensure it completely covers the cake on top

  4. Add some broken pistachios on top to add more color and crunchiness

  5. The mango drip layer is optional and the cake itself is good light treat. The above measurements of sugar are kept in moderation as I had used really sweet Alphonso mangoes. The sugar can be adjusted as per the mango flavour and personal preference.


Try it out yourself and do let me know how it turned out. Use our hashtag #jos_sweettreats in your pics :)

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