I simply love mangoes! When ripe, a mango is juicy, sweet, dense and simply delicious! More so, mangoes are a low-calorie food, rich in fiber, vitamin C, folate, and antioxidants. My happiest childhood memories are eating this sweet and delicious fruit to my heart's content. So what now if I don't get to eat the same variety of mango that I relished as a child. Over the years, I have come to enjoy the local variety as well. For me, mango is and has always been the undisputed king of all fruits.
This past weekend, I got to use mangoes in one of my cake recipes and I was thrilled at the outcome! Here's my take on the Mango Semolina Cake or as my Mom would call it, Amba-Ravyacha Cake...
Ingredients:
1-1/2 cup fine semolina (rava)
1/2 cup desiccated coconut
1/2 cup coconut oil or desi ghee
1/4 cup yogurt
3/4-1 cup mango pulp
3/4 cup sugar (adjust sweetness as per the sweetness of mango)
1/4 cup warm milk (or as needed)
1 tsp cardamom powder
1/4 tsp salt
1 tsp baking powder
1/2 tsp baking soda
Chopped nuts (Almonds, Pistachios, Raisins, etc..)
For sugar syrup
1-1/2 Tbsp sugar
3/4 cup water
1/4 tsp rose water
Kesar strands
Method:
1) Whip sugar and coconut oil or ghee in a large bowl until the sugar melts in the fat.
2) Add rava, coconut & cardamom
3) Add yogurt, mango pulp, and mix. Add little warm milk, if necessary to make the batter to a dropping consistency. Keep aside for 30 mins.
4) After 30 mins, when the rava soaks in the mixture, add a little more warm milk to get the batter again to a dropping consistency.
5) Add baking powder, baking soda, and chopped nuts. Stir in carefully. Do not overmix at this stage.
6) Preheat the oven to 350 degrees. Grease 8-inch cake pan and line with parchment paper. Grease again and dust lightly with flour.
7) Pour batter into the cake pan and smooth the top with a knife
8) Bake in the center oven for 40-45 mins until the tops are lightly browned and a toothpick inserted in the center comes out clean.
9) Cool the cake on a wire rack.
10) In the meantime, prepare simple sugar syrup (like gulab jam pak) by placing sugar and water in a pan and boiling on the stove top. After the sugar water mixture has become syrupy (like gulab jam pak), remove from stove & add kesar and rose water.
11) Soak the top of the cake with rose & kesar flavored syrup. Add chopped nuts for decoration and leave aside for 30 mins.
12) Enjoy!
This past weekend, I got to use mangoes in one of my cake recipes and I was thrilled at the outcome! Here's my take on the Mango Semolina Cake or as my Mom would call it, Amba-Ravyacha Cake...
Ingredients:
1-1/2 cup fine semolina (rava)
1/2 cup desiccated coconut
1/2 cup coconut oil or desi ghee
1/4 cup yogurt
3/4-1 cup mango pulp
3/4 cup sugar (adjust sweetness as per the sweetness of mango)
1/4 cup warm milk (or as needed)
1 tsp cardamom powder
1/4 tsp salt
1 tsp baking powder
1/2 tsp baking soda
Chopped nuts (Almonds, Pistachios, Raisins, etc..)
For sugar syrup
1-1/2 Tbsp sugar
3/4 cup water
1/4 tsp rose water
Kesar strands
Method:
1) Whip sugar and coconut oil or ghee in a large bowl until the sugar melts in the fat.
2) Add rava, coconut & cardamom
3) Add yogurt, mango pulp, and mix. Add little warm milk, if necessary to make the batter to a dropping consistency. Keep aside for 30 mins.
4) After 30 mins, when the rava soaks in the mixture, add a little more warm milk to get the batter again to a dropping consistency.
5) Add baking powder, baking soda, and chopped nuts. Stir in carefully. Do not overmix at this stage.
6) Preheat the oven to 350 degrees. Grease 8-inch cake pan and line with parchment paper. Grease again and dust lightly with flour.
7) Pour batter into the cake pan and smooth the top with a knife
8) Bake in the center oven for 40-45 mins until the tops are lightly browned and a toothpick inserted in the center comes out clean.
9) Cool the cake on a wire rack.
10) In the meantime, prepare simple sugar syrup (like gulab jam pak) by placing sugar and water in a pan and boiling on the stove top. After the sugar water mixture has become syrupy (like gulab jam pak), remove from stove & add kesar and rose water.
11) Soak the top of the cake with rose & kesar flavored syrup. Add chopped nuts for decoration and leave aside for 30 mins.
12) Enjoy!
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