The softest, moistest, incredibly easy – Eggless Mango cake2014-06-22
- Yield : 1 cake
- Servings : 4-6
- Prep Time : 10m
- Cook Time : 30m
- Ready In : 50m
It’s funny how you desperately want something the moment you are denied it. So when the Indian mango was banned from EU imports, it only increased my cravings.
I just had to eat mango, so I got myself the closest things to Alphonso – tinned Alphonso mango puree.
Meanwhile, Father’s day was fast approaching, and while I was busy planning a fab menu, my bossy 8 year old announced that it was he who needed to plan everything, because after all it was Father’s day- ergo his responsibility.
So the little boss decided- home made cake and lunch at a nice Italian restaurant.. 🙂
Also, the cake had to be really simple, so that he could make it all by himself. Most importantly, it couldn’t be something we had made before, because Baba simply wouldn’t be surprised.
As you can see, I had a lot of constraints. Now no eggs in the kitchen meant a quick supermarket trip.
But Baba was having his afternoon nap, and the little man decided that the cake had to be baked before his baba woke up, so a supermarket trip would’ve costed precious time. So we just decided to make do without the eggs and nipped away into the kitchen and the little master got to work with his little whisk! The misky whisky, he called it when he was three. He still loves it!
I was worried that the smell of the cake baking would wake Mr Baba and our secret would be out, but he slept through everything. He does take his weekend siestas rather seriously these days.
What we created in that mad rushed half-crazed kitchen that afternoon resulted in a moist, very slightly dense but absolutely delicious cake.
So you can see, the ingredients are few- the basics- flour, sugar and mango puree. The result- fantabulous.
Of course, Baba dear was bowled over by the little master’s baking prowess. The cake went down really well. I know for sure that I’m going to make this cake many times over.
Hope you had a good Fathers Day too!
- 1-1/2 cups all purpose flour (or plain flour mixed with 1/2 tsp baking soda)
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cardamom powder
- 1-1/2 cups mango puree
- 1/3 cup odourless oil
- 2/3 cup granulated sugar
- 1 tsp vanilla
Sift the flour, salt, baking powder and cardamom into a large bowl.
In another large bowl, add the mango puree, sugar and oil. Whisk till well mixed and smooth. Add the vanilla essence. mix well.
Add flour in the flour slowly, a little at a time mix very gently. Remember not to over beat the batter.
Pour the batter into a well greased cake tin and gently smoothen the top with a spatula
Bake in a preheated 350F / 175 C oven for 30-40 minutes or until a skewer inserted in the middle comes out clean.
This really depends on your oven, some ovens take longer than others. My cake got done in 25 minutes.
When slightly cool, the cake leaves the sides of the tin. Invert and cool on a cooling rack.
For serving, you could dust it with some powdered sugar or pipe in frosting or just serve as they are.
Note: This recipe can also be used to make cupcakes!