Mango cake adopted from Julie’s Erivum Puliyum. This is one of a recipe I bookmarked to do from her space. The recipe is same but I avoided cardamom powder and Almonds. Click here to see her recipe.
Sift the flour, salt, baking powder & baking soda together. Sieve 2-3 times, keep aside.
Whisk the mango puree and sugar together until sugar is dissolved. Add oil and whisk.
Preheat oven to 350 degrees.
Mix the dry ingredients little by little to the wet ingredients and combine well. Add milk if the batter is very thick.
Transfer the batter into a cake pan greased with butter. Place it in the oven, bake for 35- 40 mins or until tooth pick inserted in the center comes out clean.
Let it cool completely before you make pieces.
- All purpose flour - 21/2 cup
- Fresh Mango puree - 2 cup ( cut mango into cubes and blend it into a smooth paste in a blender without adding water)
- Salt – a pinch
- Sugar - 11/2 cup
- Baking powder - 2 tsp
- Baking soda - 1 tsp
- Oil (vegetable ) - 1/4 cup
- Milk - 1/4 cup(use as required)