This cake was an experiment, a last minute change of heart and urge to try something new. I actually had come home from the supermarket where I had spotted some beautiful ripe mangoes. My plans of making a carrot cake went out the window and I started on what would become this delicious cake.
I had come across many cake recipes using semolina but I hadn't tried one myself. Since I was in the mood to experiment, I thought "why not?"
This eggless cake uses fresh mangoes, whole wheat flour, semolina flour, jaggery (it is a traditional sweetener that contains molasses) and is flavoured with rose, cardamom and pistachios.
1 cup - Whole-wheat flour
1/2 cup - Semolina/Sooji/Rava
1/3 cups - Whole almonds
1 cup - Jaggery or Coconut sugar or raw sugar (based on your preference)
150g - Mango pulp
1/2 cup - Ghee or butter
3/4 cup - Milk
1/2 cup - Yogurt
1/2 tsp - Baking soda
2 - Cardamom pods
1/4 cup - pistachios
1/2 tbsp - Rose petals
Place the almonds with half of the whole-wheat flour and the cardamom seeds (from the 2 pods) in a mixer jar and grind it to a powder.
Make a smooth puree of the mango pulp. Both fresh and frozen mangoes will work here.
Take out the mango puree in a bowl and add in the jaggery, ghee, milk and yogurt to it. Whisk this mixture thoroughly.
In a separate bowl, add the dry ingredients and whisk until everything is well combined.
Add the dry mixture gradually into the wet mixture and mix it with a spatula or a whisk until it forms a uniform batter.
Add the rose petals and chopped pistachios to the batter and fold through the mixture to distribute these evenly into the batter.
Pour the batter in a lined or greased baking pan and bake in a preheated oven at 180c for 50-60minutes or until a skewer inserted in the middle of the cake comes out clean.
This cake is very moist and has a beautiful flavour of mangoes. You can enjoy this cake with slices of fresh mangoes, topped with some roasted nuts. It works both as a dessert or as a cake slice that you can enjoy with you tea or coffee!