Egg-less Mango Loaf Cake | Egg-less Mango Bread

ಕನ್ನಡ ಆವೃತ್ತಿ

Mangoes are my all time favorite. For mango lovers like me, anything with mango tastes good! This year, we had enjoyed the mango season in India to the full extent and now, its the time for mangoes here in Australia! Last week, we had been to the market and saw plenty of delicious mangoes on the store racks. I just picked some and brought them home. Whenever there are plenty of mangoes, I love to prepare Mango Seekarane / Rasayana. This time also, I prepared Mango Seekarane and wanted my daughter to taste it. She is not very much fond of sweets and said 'no' to it, as expected. Instead, she wanted me to bake a cake for her. I just googled for the mango cake recipes and finally, this is the outcome!

This was my first baking attempt using mango. While searching the recipes, I just stopped at Julie's space and found her Mango Cake recipe interesting. I have made some small changes in the original recipe according to my preferences and prepared this delicious loaf cake. This cake is perfect for tea time and also for kids snacks. Give it a try and enjoy eating!

Preparation time: 15 minutes

Baking time: 35 - 40 minutes

Yield: 1 loaf

Difficulty level: Medium

Ingredients:

• Maida / All purpose flour - 2 cups (my cup weighs around 75 gms)
• Fine rava (semolina) - 1/2 cup
• 1 large mango - fully ripened (which amounts to 2 cups of puree)
• Sugar - 1 1/2 cup
• Big pinch of salt
• Milk - 1/2 cup
• Oil - 1/2 cup
• Baking powder - 2 tsp
• Baking soda - 1 tsp
• Saffron strands (optional) - 8 to 10

Method:

• Combine maida and baking powder in a mixing bowl and sieve it 2 - 3 times. Fold in the rava and mix it once.
• Pre heat the oven to 175 °C. Grease the loaf pan and keep it ready.
• Remove the peel and the seed part of mango. Chop it and blend them along with saffron strands and make a thick puree.  
• Add salt, sugar and milk to this puree and mix it till sugar dissolves completely. Add beking soda and oil and mix it lightly. 
• Fold in the sieved maida little by little and prepare the dough.
• Transfer the dough onto the greased loaf pan and bake it for 35 - 40 minutes until the toothpick inserted comes out clean. Mine got done exactly at 38 minutes. 
• Allow it to cool down and cut into slices once it becomes cool. 

Tips:

• You can substitute the fresh mango puree with store bought mango pulp.