Jun 19, 2014

Mango Cake


  • All purpose flour – 1 cup 
  • Mango – 1 large
  • Condensed milk – ½ cup 
  • Powdered sugar – ½  cup
  • Milk – 3-4 tbsp
  • Butter / Ghee – 1/3 cup 
  • Cashew nuts – 2 tbsp
  • Baking powder – 1 tsp
  • Baking soda – ¼ tsp


  •  Preheat oven at 350 F.
  • In a mixing bowl add all purpose flour, baking powder & baking soda. Strain the mixture twice and mix well. 
  • In separate bowl mix  ghee or soft butter, mango pulp and condensed milk  whisk them nicely. 
  • Also add powdered sugar and mix well. Cut cashews into small pieces.
  • In a separate large mixing bowl mix dry ingredients and wet mixture. Whisk the batter rigorously until all lumps get dissolve. Also add cashew nut pieces in the batter.  
  • Grease the baking pan or cake mold with ghee or butte
  • Pour the batter in the baking pan and tap it on surface so that it gets even. Place the cake mold in the oven and bake for 25 - 30 minutes on 350 F. Check after 25 minutes. 
  • Insert a knife or toothpick in cake to check it. The batter should not stick to the knife. If the knife comes out clean that means cake is baked completely.
  • Take out the cake from oven and allow it to cool. Now separate the cake from mold.
  • For this run knife all around the cake and place the container upside down over a plate. Cake will come out from the mold. Enjoy this cake with hot coffee.

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