How to make Mango Semolina Cake
Rawa Mango Cake is one of the classic tea cake which can be made using either ready mango puree or using fresh mangoes in season. The ingredients required for this tea time cake is very limited and most of us have this in our pantry. Just that you need to make sure to use in the correct proportion I have given. One important tip I learned for making cakes is, never overbeat the mixture or else the cake sinks while baking. Always cut fold the batter with spatula instead of using beater once baking soda and baking powder is added.
Ingredients
- 1+ 1/2 cup semolina sooji
- 1/4 cup oil
- 1/2 cup sugar
- 1/2 cup curd
- 2 tablespoon milk powder
- 1/2 cup mango pulp
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 tsp. cardamom powder
- 1 teaspoon Vanilla essence/mango essence
- 1/4 cup milk
- 1/4 cup tutti frutti
- 1 tablespoon all-purpose flour
Method:
- In a jar, add semolina and sugar, and grind well.
- In this dry mixture, add oil, curd, and milk powder and mix well.
- Let the batter sit for 15-20 minutes so that the curd gets absorbed by semolina.
- In this add mango pulp, Baking powder, baking soda, and essence and incorporate well.
- Mix flour and tutti frutti and add in the batter.
- Preheat the oven to 170C.
- Pour the batter into a greased loaf pan. Garnish with some pistachios and bake at 170 C for 30-35 minutes. If it starts browning, lower the temperature a bit.
- Insert a toothpick​ in the center of the cake to see if it is properly baked. If it comes out clean, then it is done. Take it out of the oven and let it cool completely.
- Unmould the cake and serve.
