1/4cup Sunflower Oil / Neutral Oil , (can add 2-3 tsp extra too no problem) or replace with melted butter
Tsp Vanilla Essence/ cardamom essence/
or
2-3nosCardamom / Elaichi
dry ingredients
2cup Wheat flour/ Maida
1.5 tsp Baking Powder
1/2tsp Baking soda
1/2tspSalt
Other ingredients
handfulofNuts , optional ( cashew , walnut )
baking tray
parchment paper
oil to grease
Instructions
Preheat oven/ OTG @180 c for 10 mins. Grease tin, line with parchment paper.
Peel and dice Ripe Mangoes . Add it to a blender.To the same blender add sugar , oil and vanilla essence . Puree smooth.
Transfer the blended mango puree to a mixing bowl . This is our wet ingredient of cake .
Also add to the sieve , baking powder , baking soda and salt . Seive well and keep the mixture aside . This is our Dry ingredient of cake.
Add dry ingredients into wet ingredients…in steps. Don’t dump all the flour into wet ingredients at once . Add in steps and incorporate well . Make sure there are no lumps formed , at the same time don’t over mix .
Check consistency of cake batter and add milk accordingly to adjust consistency. For me took almost 1/2 Cup milk. Add chopped nuts .
Transfer the cake batter into tin. Tap and spread uniform. Garnish with nuts if you want. I added cashew and walnut.
Bake @180 c for 45-55 mins. Check with toothpick if cooked. A clean and dry toothpick coming out of the mango cake confirms that the cake is made;
Allow to cool 2-3 mins and transfer to a wire rack. Let the cake cool well before you cut them into slices.