Eggless Mango - Semolina Cake

I found this simple, delicious and easy cake at red chillies and am very impressed with the results I have got so far from this recipe. It is totally effortless recipe and yields an enjoyable cake. And that too an eggless version. I tried with mango puree twice (once with the homemade mango puree and then with the store bought one) and bananas once.

When baked, the outer surface has a slightly gritty but still an enjoyable texture while the inside is done to perfection. The cake baked with store bought kesar pulp definitely is more appealing to eyes than the home made puree because of the vibrant color. However, tastewise both versions are same.

Ingredients:
1.5 cup semolina / sooji / rava
1.5 tsp baking powder
1.5 cup mango puree (I used store bought kesar mango pulp.)
2 Tbsp melted butter / ghee
1/2 cup + 2 Tbsp sugar
1 tsp cardamom powder
2 Tbsp coarsely chopped walnuts (optional)

Batter ready for baking

Note:
1. I reduced the quantity of butter from 3/4 cup to 2 Tbsp but still the cake tasted great. For 1 cup semolina version, the cake comes out good with 1 Tbsp butter and 6 Tbsp sugar.
2. Fine semolina (chiroti rava) or coarse variety used to make upmas can be used to make this cake.
3. The final batter should not be runny. If it is, rest for a few minutes more.

Method:
* Combine all the ingredients except walnuts in a bowl and keep aside covered for 10 minutes.
* Preheat the oven at 375 deg F.
* Grease a baking pan. This batter doesn't raise much and so the batter can be filled upto 3/4th of the pan. 
* Pour the batter into the pan and sprinkle with walnut pieces. Bake for 35 - 40 minutes or until a toothpick inserted at the center comes out clean.
* Cool, slice and serve.

This is going to be my fifth day entry of blogging marathon #9. Check what other marathoners are cooking today.

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