Delicious Suji Mango Cake

Soft and Tasty Rava Mango Cake

Being well into the mango season, what better choice could you have for a cake than a mango cake? Presenting a soft Suji Mango Cake that’s not just simple to make, but simply delicious. Its appetising mango flavour and soft, spongy texture make this semolina cake a keeper, for sure.

Minimum and simple ingredients, easy steps, detailed instructions… these are the features of this tasty Suji or Rava Mango Cake Recipe and Video. Do give this cake a shot. Your family will surely love it. It’s a great fruit-flavoured cake, just like the orange semolina cake.

Ingredients

1 ¼ cup (200g) fine semolina (Suji/Rava)

1 cup mango pulp

⅓ cup oil (approx. 5 ½ tbsp)

½ cup + 2 tbsp (140g) sugar, coarsely ground

2 tbsp yogurt

1 tsp baking powder

¼ tsp baking soda

1 tsp ground cardamom

Approx. ¼ cup milk

¼ cup chopped nuts (garnish)

¼ tsp salt

Procedure

1. In a bowl, mix the suji, salt, ground cardamom, and sugar with a whisk.
2. Mix in the oil. (You could a mix of melted butter and oil instead.)
3. Add the mango pulp and mix well. Cover the bowl and keep it aside for 15 minutes to let the semolina soften.
4. After that, throw in the baking powder and baking soda and mix well. Whip the yogurt with a fork and mix it into the batter.
5. Then add the milk, a little at a time, adding only just enough to adjust the thickness of the batter to a thick, dropping consistency. (The batter shouldn’t be too loose.)
6. Immediately, pour the batter into a greased, lined, and dusted 6″ round pan. Garnish it with nuts.
7. Then bake the cake at 160C (325F) for around 45 minutes. Don’t bake it at a higher temperature than this as it has to bake slowly.
8. Let the cake cool in the pan for at least 30 mins before turning it out and slicing it.

Enjoy!