Mango Cake - Eggless & Butterless

Many many years ago at my parent’s place in Kundapur…

Over-ripe bananas lying uneaten - Amma would make Mangalore Buns out of them. It’s a sweet deep fried bread.

Over-ripe mushy mangoes lying untouched – Amma would smash them using her hands and extract all the pulp, make rasayana out of it and serve with puris.

My reaction to her antics – “You are being so stingy. You are sneaking in rotten fruits in food just so that they are consumed. Why don’t you throw them away?”

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Many years later, now at my household,

Over-ripe bananas lying uneaten – I make banana bread out them

Over-ripe mushy mangoes lying untouched – I make Mango cake out of them

My children are still small to call me stingy but hey, when they do step in my shoes, they will realize one day, just the way I did!!!

Here goes the recipe:

Source – Sailu’s Kitchen

Ingredients:

All-purpose flour/maida - 1 1/4 cups

Baking soda - 1/4 tsp

Baking powder - 1 1/4 tsp

Pinch of salt

Sugar - 2/3 cup ((I used powdered sugar)

Cardamom powder - 1/2 tsp

Mango puree - 3/4 cup

Refined oil - 1/2 cup

Buttermilk - 1/2 cup (or ½ cup milk + ½ tbsp lemon juice kept aside for 10 mins)

Method:

1.      Pre-heat the oven at 180C.

2.      Grease and flour an 8″-9″ round baking tin.

3.      Sieve flour, baking pwd, baking soda and salt. Add sugar and cardamom powder to the flour mixture and mix.

4.      In a bowl, add vegetable oil, buttermilk and mango puree and mix well. Now, add the flour mixture and mix with the wet ingredients. Do not over mix. Gently tap the pan on the kitchen counter once to release any air bubbles.

5.      Pour into the prepared aluminum tin.

6.      Bake for 30-35 minutes. Let it cool on wire rack.

Sending this to Bookmarked Recipes Every Tuesday hosted by Aipi and Priya