Eggless Mango Semolina (Sooji) Cake – Step by Step
“A cake recipe without All purpose flour and flavoured with Mango??? Got to try this out!!!” I exclaimed when I read this cake recipe on Redchillies.us. Having some home made Mango puree handy with me, I was looking for a simple and quick recipe and this was one of them. The taste and texture of the cake was different than the conventional All Purpose Flour cakes, yet it was very tasty and finished up fast.
Some noteworthy facts about the ingredients that I have used. The mango puree happened to be in my stock courtesy my mother-in-law, who converted a batch of not-so-sweet mangoes into a mildly sweet puree by adding sugar. So in case you have a bad buy of mangoes, this recipe is good to try out. I had also posted about using up sour mangoes in the recipe Mango Toor Dal two years ago. So yes, go ahead and buy those mangoes. It can never go waste!! :-D. The butter that I have used here is the salted one, since here in India, you don’t get the unsalted processed butter easily at the neighbourhood stores and I prefer to use the processed ones for cakes. I have added 1 tsp extra sugar to compensate the sweetness.
The original recipe is here on Sify Bawarchi site. I am mentioning it on my site for the sake of my own convenience :-)
1 cup and 1 teaspoon of Semolina (Sooji) – 1 tsp for coating chopped nuts
1 cup Mango pulp
1/2 cup Butter (soft and melted)
1/2 cup Sugar
1 teaspoon Baking powder
1/2 to 1 tsp Cardamom Powder
2 tbsp chopped nuts
Amul Butter, Tops Baking Powder, Dhampure Sugar, Shaktibhog Sooji
Line the bottom of a 8″ baking dish with butter paper and grease the sides ( I grease the bottom too, even if I am using butter paper :-))
Preheat the oven to 180 C.
- Sift semolina and baking Powder. Add cardamom powder to this mix. Keep aside.
- Mix sugar and butter.
- Add Mango Pulp the butter mixture. Beat well till sugar dissolves. (Mango pulp needs to be sweet, else add some more sugar according to taste)
- Add the Semolina mix to the mango butter mixture little by little and keep folding in the flour so that no lumps are formed.
- Keep aside for 10-20 minutes till the mixture thickens. If the mixture is runny or liquid-y it will take time to bake. Toss chopped nuts in dry Semolina and add them to mango semolina mixture.
- Transfer to the baking dish and level the mixture lightly with a ladle. I am using a bottom removable dish here.
- Bake for 30-35 minutes. Keep a watch from 25 minutes onwards. If the top is browning faster, as happens in case of my oven, loosely cover with aluminium foil. Dip a tooth pick/skewer into the cake. If it comes out clean the cake is done.
- Take out of oven and let it completely cool. ( I allowed it to cool completely within the baking dish since semolina has the tendency to disintegrate fast)
- Cut and serve